Diet and Alzheimer’s Disease: Let Food be Our Medicine (Nutritional Neurosciences)

by Jai Malik (Editor), Subhash C. Mandal (Editor), Prerna Sarup (Editor), G. David Lin (Editor), Rachel W. Li (Editor)

This book addresses all aspects of diet in preventing and managing Alzheimer’s disease. It highlights the role of specific dietary components like polyphenols, flavonoids, catechins, lignans etc., along with various dietary patterns in improving neuronal health and mitigating the symptoms of disease.

Role of diet and its impact on overall health and well-being have emerged as promising areas of research. The comprehensive and holistic approach offered in the book provides a thorough scientific view of dietary components in preventing, managing or delaying the onset of Alzheimer’s disease (AD). By incorporating the most recent scientific research and evidence-based practices, this book presents the necessary knowledge and tools to improve cognitive health and enhance quality of life through dietary choices. In addition, this book also gives an overview of the latest scientific contributions in the field of the pathophysiology of this disease and how this understanding helps in developing newer therapeutic interventions.

With high-quality images, chemical structures, and well-structured tables, the book aims to present intricate information in an accessible and interesting manner. By incorporating research case studies, the book not only educates but also motivates readers to take tangible steps towards effective dietary management.

Thus this book serves as a crucial guide for utilizing the potential of nutrition in the battle against Alzheimer’s disease. It is mainly targeted at nutritionists, post graduate students, researchers and biochemists working in the area of Alzheimer’s.

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