Nutrition and Central Nervous System

Abstract

Clinical studies have revealed that depression is accompanied by impaired brain function and cognitive performances or neurodegenerative processes. Moreover, accumulation of oxidative damage has been implicated in aging and various neurological disorders. This chapter aims to integrate the current knowledge on the relation between brain and diverse alterations in nutrition. The mammalian brain is a lipid-rich organ, where lipids content in gray matter is 36–40% lipid. However, the regulation of cholesterol transport from astrocytes to neurons still remains unclear, among other things. In addition to that, micronutrient status can affect cognitive function at all ages. Vitamin deficiency could influence memory function, and might contribute to cognitive impairment and dementia. Deficiency of vitamin A, folate, vitamins B6, B12, and minerals such as Fe and Zn are associated with prevalence of depressive symptoms according to several epidemiological studies. Experimental evidence suggests that resveratrol, vitamins A, C, E, D and folate may block oxidative stress and promote clearance of Aβ peptides. An adequate intake of fruit, nuts, vegetables, cereals, legumes, or fish can prevent the depletion. High dietary intake of saturated fat and low intake of vegetables may be associated with increased risk of Alzheimer’s disease. Supplementation of diets with omega-3 has been shown to have positive effects on cognitive function. The biochemical and molecular mechanism of these alterations of normal brain function has been described. Future studies should also examine how DNA repair deficiency occurs and affects the nervous system, because this could provide a rational basis for therapies in neurodegenerative diseases.