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Possible Role of Common Spices As a Preventive and Therapeutic Agent for Alzheimer’S Disease Publisher



Mirmosayyeb O1, 2 ; Tanhaei A1 ; Sohrabi HR3 ; Martins RN3 ; Tanhaei M4 ; Najafi MA1 ; Safaei A1 ; Meamar R5, 6
Authors
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Authors Affiliations
  1. 1. Isfahan Neurosciences Research Center, Alzahra Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Students Research Committee, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
  4. 4. Centre of Excellence for Alzheimer’s Disease Research and Care, School of Medical Sciences, Edith Cowan University, Joondalup, WA, Australia
  5. 5. Department of Medical Science, Islamic Azad University, Najafabad Branch, Isfahan, Iran
  6. 6. Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: International Journal of Preventive Medicine Published:2017


Abstract

For centuries, spices have been consumed as food additives or medicinal agents. However, there is increasing evidence indicating the plant-based foods in regular diet may lower the risk of neurodegenerative diseases including Alzheimer disease. Spices, as one of the most commonly used plant-based food additives may provide more than just flavors, but as agents that may prevent or even halt neurodegenerative processes associated with aging. In this article, we review the role and application of five commonly used dietary spices including saffron turmeric, pepper family, zingiber, and cinnamon. Besides suppressing inflammatory pathways, these spices may act as antioxidant and inhibit acetyl cholinesterase and amyloid β aggregation. We summarized how spice-derived nutraceuticals mediate such different effects and what their molecular targets might be. Finally, some directions for future research are briefly discussed. © 2017 International Journal of Preventive Medicine.
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