Year Published: 2018
Neurosci Biobehav Rev
Solfrizzi V, Agosti P, Lozupone M, Custodero C, Schilardi A, Valiani V, Santamato A, Sardone R, Dibello V, Di Lena L, Stallone R, Ranieri M, Bellomo A, Greco A, Daniele A, Seripa D, Sabbà C, Logroscino G, Panza F
In this review, authors examined 32 feeding studies over the last 4 years to look at foods associated with cognitive impairment and Alzheimer's in patients aged 60 years and older.
"Antioxidant-rich foods (nuts, grapes, cherries) and fatty acid supplementation, mainly n-3 polyunsaturated fatty acids (PUFA), improved specific cognitive domains and cognitive-related outcomes in mild cognitive impairment (MCI), mild-to-moderate dementia, and AD."