Scientists evaluated plasma samples. They indicated that some metabolites are associated with the progression of cognitive impairment and dementia.
“For example, 2-furoylglycine and 3-methylanthine, which are biomarkers of coffee and cocoa consumption, had a protective profile, while saccharin — derived from the consumption of artificial sweeteners — is associated with a damaging role,” said study lead Cristina Andrés-Lacueva, professor Faculty of Pharmacy and Food Sciences in a press release. Andrés-Lacueva is also head of the Biomarkers and Nutritional Metabolomics of Food Research Group of the UB and the Biomedical Research Network Center in Frailty and Healthy Aging.
“The study of the relationship between cognitive impairment, the metabolism of the microbiota and food and endogenous metabolism is essential to develop preventive and therapeutic strategies that help to take care of our cognitive health,” said Mercè Pallàs, professor at the Faculty of Pharmacy and Food Sciences and member of the Institute of Neurosciences (UBNeuro) of UB.
Lifestyle and diet changes are good strategies to prevent cognitive decline and the progression of dementias, such as Alzheimer’s disease.
“A higher intake of fruits, vegetables and plant-based foods provides polyphenols and other bioactive compounds that could help reduce the risk of cognitive decline due to aging,” Andrés-Lacueva said.
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