Anti-Inflammatory Food Parameters in Alzheimer’S Disease: A Narrative Review Publisher

Summary: Could food choices support Alzheimer care? A review suggests omega-3 fats, antioxidants and polyphenols may help counter inflammation, but clinical guidance needs more evidence. #Alzheimers #Nutrition

Sattarian A ; Morshedi M A
Source: International Journal of Nutrition Sciences Published:2026

Abstract

Alzheimer’s disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline and inflammation. Recent studies suggest that dietary interventions may play a role in modulating inflammatory processes associated with AD. This narrative review aimed to explore the anti-inflammatory food parameters that may influence the pathophysiology of AD. A comprehensive literature search was conducted using databases such as PubMed, Scopus, Science Direct, Cochrane, Ovid, Google Scholar, and Web of Science. Studies focusing on the relationship between dietary components, inflammation, and AD were included utilizing the keywords of anti-inflammatory agents, anti-inflammatory foods, nutraceuticals, Alzheimer’s disease, AD, and cognitive decline. The review highlighted several food parameters with anti-inflammatory properties that may benefit AD patients. Omega-3 fatty acids found in fish and flaxseed oil were shown to reduce neuroinflammation. Antioxidant-rich foods like berries and green leafy vegetables were demonstrated to mitigate oxidative stress. Additionally, polyphenols from sources such as tea and dark chocolate were found to have neuroprotective effects. In conclusion, specific anti-inflammatory foods were illustrated to provide a promising adjunctive strategy for managing AD. It seems that further researches are needed to establish definitive dietary guidelines and understand the underlying mechanisms of these food parameters in AD pathology. © International Journal of Nutrition Sciences.