几种功能性食品对阿尔茨海默症营养干预的研究进展
Research Progress on Functional Food on Prevention of Alzheimer Disease
DOI: 10.12677/HJFNS.2019.81007, PDF,  被引量   
作者: 刘 睿, 李 勇：北京大学公共卫生学院营养与食品卫生学系，北京
关键词: 阿尔茨海默症；功能性食品；Alzheimer’s Disease (AD)； Functional Food
摘要: 随着我国人口老龄化程度不断加重，阿尔茨海默症(Alzheimer’s disease, AD)已成为影响老年人身体健康和生活质量的主要疾病之一，虽然目前缺乏从根本上治疗AD病理退行性改变的方法，但仍有多种防治策略。功能性食品因其具有独特功效及毒副作用小等特点，已逐渐引起人们的重视。研究表明功能性食品在一定程度具有预防和减轻AD症状的作用，因此本文将主要从植物多酚、皂甙类、海洋胶原肽三方面综述近年来功能性食品防治AD的研究进展。
Abstract: Alzheimer’s disease (AD) is one of the most serious threats to human health, especially in aged societies. Currently fundamental medical method is lacking to stop AD pathology of degenerative change; however, there are still many treatment strategies. Functional food has received increasing attention because of its unique efficacy and little toxicity and other characteristics. A number of in vivo and in vitro studies have shown that functional food intervention possesses an important role in the treatment of human AD. This review is aimed to summarize the recent progression of using functional food for treating AD, including plant polyphenols, saponins and marine collagen peptide.
文章引用：刘睿, 李勇. 几种功能性食品对阿尔茨海默症营养干预的研究进展[J]. 食品与营养科学, 2019, 8(1): 52-60. https://doi.org/10.12677/HJFNS.2019.81007

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