인지기능 개선을 위한 식품유래 생리활성소재에 대한 체계적 문헌고찰
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 강은영 | - |
dc.contributor.author | 최봉교 | - |
dc.contributor.author | 김현경 | - |
dc.contributor.author | 고광웅 | - |
dc.date.accessioned | 2022-07-06T17:14:17Z | - |
dc.date.available | 2022-07-06T17:14:17Z | - |
dc.date.created | 2021-08-25 | - |
dc.date.issued | 2021-06 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141652 | - |
dc.description.abstract | The rapid aging of society has led to a surge in cognitive dysfunction in the elderly. As there is limited evidence for the development of dementia in medicine, a shift in focus on prevention strategies using bioactive compounds in food is required. This systematic review evaluated the effects of various bioactive compounds on age-associated cognitive decline. The literature was searched for terms related to bioactive compounds in cognitive decline and article selection was limited to clinical randomized controlled trials for a single bioactive compound. We identified 21 studies that evaluated the strength of the evidence. ω-3 fatty acids and vitamin B presented a strong evidence level, whereas vitamin D and E, anserine/carnosine, and chromium were defined as having moderate levels of evidence. ω-3 fatty acids relieved cognitive decline and reduced amyloid β-related protein accumulation. Vitamin B decreased homocysteine levels, which is accompanied by alleviation of cognitive function. In conclusion, ω-3 and vitamin B have the potential to improve ageassociated cognitive decline. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품과학회 | - |
dc.title | 인지기능 개선을 위한 식품유래 생리활성소재에 대한 체계적 문헌고찰 | - |
dc.title.alternative | Bioactive compounds in food for age-associated cognitive decline: A systematic review | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 고광웅 | - |
dc.identifier.doi | 10.9721/KJFST.2021.53.3.278 | - |
dc.identifier.scopusid | 2-s2.0-85117231817 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.53, no.3, pp.278 - 289 | - |
dc.relation.isPartOf | 한국식품과학회지 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 53 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 278 | - |
dc.citation.endPage | 289 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002725796 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | age-associated cognitive decline | - |
dc.subject.keywordAuthor | bioactive compounds in food | - |
dc.subject.keywordAuthor | ω-3 fatty acid | - |
dc.subject.keywordAuthor | systematic review | - |
dc.subject.keywordAuthor | vitamin B | - |
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