PT  - JOURNAL ARTICLE
AU  - Albrahim, Tarfa
TI  - The potential role of nutritional components in improving brain function among patients with Alzheimer’s disease: a meta-analysis of RCT studies
AID  - 10.17712/nsj.2020.1.20190037
DP  - 2020 Jan 01
TA  - Neurosciences Journal
PG  - 4--17
VI  - 25
IP  - 1
4099  - http://nsj.org.sa/content/25/1/4.short
4100  - http://nsj.org.sa/content/25/1/4.full
SO  - Neurosciences (Riyadh)2020 Jan 01; 25
AB  - Objectives: To find out the potential role of nutritional components in improving brain function among patients with Alzheimer’s disease (AD).Methods: The correlation between nutrition and cerebral function in cases of AD has been the focus of 19 prospective randomised controlled trials (RCTs) with a combined research sample of 2297 patients. These RCTs are subject to systematic review and meta-analysis in the current paper.Results: Findings showed that chain-free secondary saturated fatty acids (SFA) and trans fatty acids (TFA) occurred in higher concentrations in AD patients’ brains than in controls. Furthermore, neuroinflammation was caused by remodelling of the lipid membrane and AD patients’ cognitive function was impacted by alterations in tyrosine, tryptophan, purine, and tocopherol pathway metabolomics. Moreover, in cases of mild-to-moderate AD, reduction in functionality was induced by administration of alpha-tocopherol for more than 12 months. Consumption of Souvenaid helps in synaptic synthesis, which enhances functional connectivity. Furthermore, consumption of the B vitamins folate, cobalamin and pyridoxine at dosages of 0.8 mg, 0.5 mg and 20 mg per day, respectively, over a period of one year resulted in lower plasma tHcy levels and brain atrophy.Conclusion: Chain-free SFA and TFA occur in greater amounts in the brains of individuals with AD than in those without AD.