文献类型： 外文期刊
作者： Wu, Weijie 1 ; Niu, Ben 1 ; Peng, Liang 1 ; Chen, Qi 2 ; Chen, Huizhi 1 ; Chen, Hangjun 1 ; Xia, Wei 1 ; Jin, Long 2 ; Simal-Gandara, Jesus 3 ; Gao, Haiyan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Minist Agr & Rural Affairs, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou, Peoples R China
2.Qiaqia Food Co Ltd, Hefei, Peoples R China
3.Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense, Spain
4.Zhejiang Acad Agr Sci, Minist Agr & Rural Affairs, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
5.Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense 32004, Spain
关键词： cognitive impairment; epidemiologic studies; gut microbiota; inflammatory response; nut bioactivity; oxidative stress
期刊名称：FOOD FRONTIERS （ 影响因子：9.9； 五年影响因子：10.0 ）
ISSN：
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Cognitive disorders, including dementia, Parkinson's and Alzheimer's disease, pose significant public health issues. Preventing/delaying their onset is essential as effective medical treatments are unavailable. Nuts contain bioactive compounds, including fatty acids, macronutrients such as proteins and dietary fibers, micronutrients, and polyphenols; these act synergistically preventing age-related diseases. Epidemiological investigations have established that high nut consumption reduces cognitive impairment risk, suggesting it is useful for cognitively impaired individuals; however, clinical data on the effects of nut consumption on cognitive function are lacking. This review summarized nut consumption effects on oxidative stress, inflammatory response, and gut microbiota. Nuts reduce oxidative stress; their active substances, including glansreginin A, proanthocyanidins, quercetin, and nut oil, have significant anti-inflammatory effects. Furthermore, they comprise complex mixtures, which synergistically induce beneficial changes in the intestinal microbial community.
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