인지기능 개선을 위한 식품유래 생리활성소재에 대한 체계적 문헌고찰Bioactive compounds in food for age-associated cognitive decline: A systematic review
- Other Titles
- Bioactive compounds in food for age-associated cognitive decline: A systematic review
- Authors
- 강은영; 최봉교; 김현경; 고광웅
- Issue Date
- Jun-2021
- Publisher
- 한국식품과학회
- Keywords
- age-associated cognitive decline; bioactive compounds in food; ω-3 fatty acid; systematic review; vitamin B
- Citation
- 한국식품과학회지, v.53, no.3, pp.278 - 289
- Indexed
- SCOPUS
KCI
- Journal Title
- 한국식품과학회지
- Volume
- 53
- Number
- 3
- Start Page
- 278
- End Page
- 289
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141652
- DOI
- 10.9721/KJFST.2021.53.3.278
- ISSN
- 0367-6293
- 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.
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
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