Potential preventive and therapeutic effects of dietary polyphenols on Alzheimer’s disease: A review

  • YI Yingru ,
  • XIA Shasha ,
  • CHEN Yuanyuan ,
  • LI Fuhua ,
  • ZHAO Jichun ,
  • LEI Xiaojuan ,
  • ZENG Kaifang ,
  • MING Jian
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-05-24

  Revised date: 2022-06-28

  Online published: 2023-06-05

Abstract

Alzheimer’s disease (AD) is an irreversible neurodegenerative disease and a leading cause of dementia. Due to the complex pathogenesis of AD, there is no method to cure AD at present. Therefore, the development of alternative strategies for food therapy to prevent and treat AD has become a new trend. Dietary polyphenols have shown the potential to prevent and treat AD, which can play a neuroprotective role against multiple pathological features of AD, such as inhibiting the production and aggregation of b-amyloid protein (Ab), preventing tau protein hyperphosphorylation and aggregation, regulating choline, anti-inflammatory, and reducing oxidative damage. Therefore, this paper reviewed the pathogenesis of AD and the mechanism of dietary polyphenols in the prevention and treatment of AD and analyzed the effect of dietary polyphenol bioavailability on the prevention and treatment of AD. This paper aims to provide a scientific basis for the development of dietary polyphenols as a prevention and treatment strategy for AD.

Cite this article

YI Yingru , XIA Shasha , CHEN Yuanyuan , LI Fuhua , ZHAO Jichun , LEI Xiaojuan , ZENG Kaifang , MING Jian . Potential preventive and therapeutic effects of dietary polyphenols on Alzheimer’s disease: A review[J]. Food and Fermentation Industries, 2023 , 49(9) : 356 -364 . DOI: 10.13995/j.cnki.11-1802/ts.032428

References

[1] PENG Y, TAO H X, WANG S P, et al. Dietary intervention with edible medicinal plants and derived products for prevention of Alzheimer’s disease: A compendium of time-tested strategy[J]. Journal of Functional Foods, 2021, 81:104463.
[2] FRAUSTO D M, FORSYTH C B, KESHAVARZIAN A, et al. Dietary regulation of gut-brain axis in Alzheimer’s disease: Importance of microbiota metabolites[J]. Frontiers in Neuroscience, 2021, 15:736814.
[3] CASSIDY L, FERNANDEZ F, JOHNSON J B, et al. Oxidative stress in Alzheimer’s disease: A review on emergent natural polyphenolic therapeutics[J]. Complementary Therapies in Medicine, 2020, 49:102294.
[4] RAJASEKHAR K, GOVINDARAJU T. Current progress, challenges and future prospects of diagnostic and therapeutic interventions in Alzheimer’s disease[J]. RSC Advances, 2018, 8(42):23 780-23 804.
[5] 王晨旭, 于泳浩, 谢克亮, 等. AMPA受体在阿尔兹海默症中的研究进展[J]. 天津医科大学学报, 2020, 26(3):292-295.
WANG C X, YU Y H, XIE K L, ET AL. Research progress of ampa receptor in Alzheimer’s disease[J]. Journal of Tianjin Medical University, 2020, 26(3):292-295.
[6] 吕彩珍, 王蓉. β淀粉样肽和谷氨酸能神经元的相互影响在阿尔茨海默病中的研究进展[J]. 老年医学与保健, 2021, 27(4):883-886.
LYU C Z, WANG R. Research progress of the interaction between β-amyloid peptide and glutamatergic neurons in Alzheimer’s disease[J]. Geriatrics & Health Care, 2021, 27(4):883-886.
[7] CHUANG Y C, VAN I, ZHAO Y H, et al. Icariin ameliorate Alzheimer’s disease by influencing SIRT1 and inhibiting Aβ cascade pathogenesis[J]. Journal of Chemical Neuroanatomy, 2021, 117:102014.
[8] LIU S, GAO J G, ZHU M Q, et al. Gut microbiota and dysbiosis in Alzheimer’s disease: Implications for pathogenesis and treatment[J]. Molecular Neurobiology, 2020, 57(12):5 026-5 043.
[9] RAY B, LAHIRI D K. Neuroinflammation in Alzheimer’s disease: Different molecular targets and potential therapeutic agents including curcumin[J]. Current Opinion in Pharmacology, 2009, 9(4):434-444.
[10] ZHANG X W, CHEN J Y, OUYANG D F, et al. Quercetin in animal models of Alzheimer’s disease: A systematic review of preclinical studies[J]. International Journal of Molecular Sciences, 2020, 21(2):493.
[11] WOOD DOS SANTOS T, CRISTINA PEREIRA Q, TEIXEIRA L, et al. Effects of polyphenols on thermogenesis and mitochondrial biogenesis[J]. International Journal of Molecular Sciences, 2018, 19(9):2757.
[12] SUGANTHY N, DEVI K P, NABAVI S F, et al. Bioactive effects of quercetin in the central nervous system: Focusing on the mechanisms of actions[J]. Biomedicine & Pharmacotherapy, 2016, 84:892-908.
[13] NAN S J, WANG P, ZHANG Y Z, et al. Epigallocatechin-3-gallate provides protection against Alzheimer’s disease-induced learning and memory impairments in rats[J]. Drug Design, Development and Therapy, 2021, 15:2 013-2 024.
[14] MAZUMDER M K, CHOUDHURY S. Tea polyphenols as multi-target therapeutics for Alzheimer’s disease: An in silico study[J]. Medical Hypotheses, 2019, 125:94-99.
[15] BASTIANETTO S, KRANTIC S, QUIRION R. Polyphenols as potential inhibitors of amyloid aggregation and toxicity: Possible significance to Alzheimer’s disease[J]. Mini Reviews in Medicinal Chemistry, 2008, 8(5):429-435.
[16] CHANG X, RONG C P, CHEN Y B, et al. (-)-Epigallocatechin-3-gallate attenuates cognitive deterioration in Alzheimer’s disease model mice by upregulating neprilysin expression[J]. Experimental Cell Research, 2015, 334(1):136-145.
[17] SMID S D, MAAG J L, MUSGRAVE I F. Dietary polyphenol-derived protection against neurotoxic β-amyloid protein: From molecular to clinical[J]. Food & Function, 2012, 3(12):1 242-1 250.
[18] WOBST H J, SHARMA A, DIAMOND M I, et al. The green tea polyphenol (-)-epigallocatechin gallate prevents the aggregation of tau protein into toxic oligomers at substoichiometric ratios[J]. FEBS Letters, 2015, 589(1):77-83.
[19] CHAN S, KANTHAM S, RAO V M, et al. Metal chelation, radical scavenging and inhibition of Aβ42 fibrillation by food constituents in relation to Alzheimer’s disease[J]. Food Chemistry, 2016, 199:185-194.
[20] KOSTOMOIRI M, FRAGKOULI A, SAGNOU M, et al. Oleuropein, an anti-oxidant polyphenol constituent of olive promotes α-secretase cleavage of the amyloid precursor protein (AβPP)[J]. Cellular and Molecular Neurobiology, 2013, 33(1):147-154.
[21] LERI M, NATALELLO A, BRUZZONE E, et al. Oleuropein aglycone and hydroxytyrosol interfere differently with toxic Aβ1-42 aggregation[J]. Food and Chemical Toxicology, 2019, 129:1-12.
[22] REGE S, GEETHA T, BRODERICK T. Resveratrol protects β amyloid-induced oxidative damage and memory associated proteins in H19-7 hippocampal neuronal cells[J]. Current Alzheimer Research, 2015, 12(2): 147-156.
[23] 王微, 叶虔臻, 吴晓琴, 等. 膳食多酚防治阿尔茨海默症的研究进展[J]. 食品研究与开发, 2019, 40(11):205-212.
WANG W, YE Q Z, WU X Q, et al. Research progress on dietary polyphenols on prevention of Alzheimer’s disease[J]. Food Research and Development, 2019, 40(11):205-212.
[24] PORQUET D, CASADESÜS G, BAYOD S, et al. Dietary resveratrol prevents Alzheimer’s markers and increases life span in SAMP8[J]. AGE, 2013, 35(5):1 851-1 865.
[25] SCHWEIGER S, MATTHES F, POSEY K, et al. Resveratrol induces dephosphorylation of TAU by interfering with the MID1-PP2A complex[J]. Scientific Reports, 2017, 7(1):1-13.
[26] BAKHTIARI M, PANAHI Y, AMELI J, et al. Protective effects of flavonoids against Alzheimer’s disease-related neural dysfunctions[J]. Biomedicine & Pharmacotherapy, 2017, 93:218-229.
[27] REVI N, RENGAN A K. Impact of dietary polyphenols on neuroinflammation-associated disorders[J]. Neurological Sciences, 2021, 42(8):3 101-3 119.
[28] COUTINHO-WOLINO K S, DE F CARDOZO L F M, DE OLIVEIRA LEAL V, et al. Cardozo, L.F.M, de Oliveira Leal, V. Can diet modulate trimethylamine N-oxide (TMAO) production? What do we know so far?[J]. European Journal of Nutrition, 2021, 60(7):3 567-3 584.
[29] YAO J, PENG S J, XU J Q, et al. Reversing ROS-mediated neurotoxicity by chlorogenic acid involves its direct antioxidant activity and activation of Nrf2-ARE signaling pathway[J]. BioFactors (Oxford, England), 2019, 45(4):616-626.
[30] XI Y, LI H, YU M H, et al. Protective effects of chlorogenic acid on trimethyltin chloride-induced neurobehavioral dysfunctions in mice relying on the gut microbiota[J]. Food & Function, 2022, 13(3):1 535-1 550.
[31] KHAN K A, KUMAR N, NAYAK P G, et al. Impact of caffeic acid on aluminium chloride-induced dementia in rats[J]. Journal of Pharmacy and Pharmacology, 2013, 65(12):1 745-1 752.
[32] OLAJIDE O A, SARKER S D. Alzheimer’s disease: Natural products as inhibitors of neuroinflammation[J]. Inflammopharmacology, 2020, 28(6):1 439-1 455.
[33] PARK S, SAPKOTA K, KIM S, et al. Kaempferol acts through mitogen-activated protein kinases and protein kinase B/AKT to elicit protection in a model of neuroinflammation in BV2 microglial cells[J]. British Journal of Pharmacology, 2011, 164(3):1 008-1 025.
[34] WU M, LUO Q Y, NIE R X, et al. Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota[J]. Critical Reviews in Food Science and Nutrition, 2021, 61(13):2 175-2 193.
[35] CHOI D Y, LEE Y J, HONG J T, et al. Antioxidant properties of natural polyphenols and their therapeutic potentials for Alzheimer’s disease[J]. Brain Research Bulletin, 2012, 87(2-3):144-153.
[36] HUANG R, ZHU Z J, WU Q P, et al. Whole-plant foods and their macromolecules: Untapped approaches to modulate neuroinflammation in Alzheimer’s disease[J]. Critical Reviews in Food Science and Nutrition, 2021:1-19.
[37] PLUTA R, FURMAGA-JABŁOŃSKA W, JANUSZEWSKI S, et al. Post-ischemic brain neurodegeneration in the form of Alzheimer’s disease proteinopathy: Possible therapeutic role of curcumin[J]. Nutrients, 2022, 14(2):248.
[38] ISHIDA K, YAMAMOTO M, MISAWA K, et al. Coffee polyphenols prevent cognitive dysfunction and suppress amyloid β plaques in APP/PS2 transgenic mouse[J]. Neuroscience Research, 2020, 154:35-44.
[39] SANTA-MARIA I, DIAZ-RUIZ C, KSIEZAK-REDING H, et al. GSPE interferes with TAU aggregation in vivo: Implication for treating tauopathy[J]. Neurobiology of Aging, 2012, 33(9):2 072-2 081.
[40] KHEIRI G, DOLATSHAHI M, RAHMANI F, et al. Role of p38/MAPKs in Alzheimer’s disease: Implications for amyloid beta toxicity targeted therapy[J]. Reviews in the Neurosciences, 2018, 30(1):9-30.
[41] WANG M H, KOU J J, WANG C L, et al. Curcumin inhibits APOE4-induced injury by activating peroxisome proliferator-activated receptor-γ (PPARγ) in SH-SY5Y cells[J]. Iranian Journal of Basic Medical Sciences, 2020, 23(12):1 576-1 583.
[42] FENG L, ZHANG L. Resveratrol suppresses Aβ-induced microglial activation through the TXNIP/TRX/NLRP3 signaling pathway[J]. DNA and Cell Biology, 2019, 38(8): 874-879.
[43] LI S, XIAN F R, GUAN X, et al. Neural protective effects of millet and millet polyphenols on high-fat diet-induced oxidative stress in the brain[J]. Plant Foods for Human Nutrition, 2020, 75(2):208-214.
[44] SIMONYI A, HE Y, SHENG W W, et al. Targeting NADPH oxidase and phospholipases A2 in Alzheimer’s disease[J]. Molecular Neurobiology, 2010, 41(2):73-86.
[45] WEI J C C, HUANG H C, CHEN W J, et al. Epigallocatechin gallate attenuates amyloid β-induced inflammation and neurotoxicity in EOC 13.31 microglia[J]. European Journal of Pharmacology, 2016, 770:16-24.
[46] YUAN T, MA H, LIU W X, et al. Pomegranate’s neuroprotective effects against Alzheimer’s disease are mediated by urolithins, its ellagitannin-gut microbial derived metabolites[J]. ACS Chemical Neuroscience, 2015, 7(1): 26-33.
[47] SILVA Y P, BERNARDI A, FROZZA R L. The role of short-chain fatty acids from gut microbiota in gut-brain communication[J]. Frontiers in Endocrinology, 2020, 11:25.
[48] LI C J, WANG N, ZHENG G D, et al. Oral administration of resveratrol-selenium-peptide nanocomposites alleviates Alzheimer’s disease-like pathogenesis by inhibiting aβ aggregation and regulating gut microbiota[J]. ACS Applied Materials & Interfaces, 2021, 13(39):46 406-46 420.
[49] HUANG H C, CHANG P, LU S Y, et al. Protection of curcumin against amyloid-β-induced cell damage and death involves the prevention from NMDA receptor-mediated intracellular Ca2+ elevation[J]. Journal of Receptors and Signal Transduction, 2015, 35(5): 450-457.
[49] HUANG H, CHANG P, LU S, et al. Protection of curcumin against amyloid-β-induced cell damage and death involves the prevention from NMDA receptor-mediated intracellular Ca2+ elevation[J]. Journal of Receptors and Signal Transduction, 2015, 35(5): 450-457.
[50] PANDAREESH M D, MYTHRI R B, SRINIVAS BHARATH M M. Bioavailability of dietary polyphenols: Factors contributing to their clinical application in CNS diseases[J]. Neurochemistry International, 2015, 89:198-208.
[51] DAVIDOV-PARDO G, MCCLEMENTS D J. Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues[J]. Trends in Food Science & Technology, 2014, 38(2):88-103.
[52] ZHANG Y, LV C Y. Ways to enhance the bioavailability of polyphenols in the brain: A journey through the blood-brain barrier[J]. Food Reviews International, 2021, 38(sup1):1-17.
[53] ZHAO D Y, SIMON J E, WU Q L. A critical review on grape polyphenols for neuroprotection: Strategies to enhance bioefficacy[J]. Critical Reviews in Food Science and Nutrition, 2020, 60(4):597-625.
[54] DEL PRADO-AUDELO M L, CABALLERO-FLORÁN I H, MEZA-TOLEDO J A, et al. Formulations of curcumin nanoparticles for brain diseases[J]. Biomolecules, 2019, 9(2):56.
[55] UNNO K, PERVIN M, NAKAGAWA A, et al. Blood-brain barrier permeability of green tea catechin metabolites and their neuritogenic activity in human neuroblastoma SH-SY5Y cells[J]. Molecular Nutrition & Food Research, 2017, 61(12):1700294.
[56] LECLERC M, DUDONNÉ S, CALON F. Can natural products exert neuroprotection without crossing the blood-brain barrier?[J]. International Journal of Molecular Sciences, 2021, 22(7):3356.
Outlines

/