Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship?
Juan Ángel CarrilloMaría Pilar ZafrillaJavier MarhuendaPublished in: Foods (Basel, Switzerland) (2019)
Scientific evidence has shown the relationship between consumption of fruits and vegetables and their polyphenols with the prevention or treatment of diseases. The aim of this review was to find out whether the same relationship exists between fruits and vegetables and cognitive function, especially memory, in a young population. The mechanisms by which polyphenols of fruits and vegetables can exert cognitive benefits were also evaluated. These compounds act to improve neuronal plasticity through the protein CREB (Camp Response Element Binding) in the hippocampus, modulating pathways of signaling and transcription factors (ERK/Akt). In the same way, brain-derived neurotrophic factor (BDNF) is implicated in the maintenance, survival, growth, and differentiation of neurons. All these effects are produced by an increase of cerebral blood flow and an increase of the blood's nitric oxide levels and oxygenation.
Keyphrases
- signaling pathway
- cerebral blood flow
- nitric oxide
- health risk
- health risk assessment
- transcription factor
- binding protein
- cell proliferation
- human health
- middle aged
- spinal cord
- dna binding
- cerebral ischemia
- working memory
- pi k akt
- heavy metals
- drinking water
- free survival
- combination therapy
- protein kinase
- protein protein
- brain injury