Nutritional approaches to combat oxidative stress in Alzheimer's disease

D. Allan Butterfield, Alessandra Castegna, Chava B. Pocernich, Jennifer Drake, Giovanni Scapagnini, Vittorio Calabrese

Research output: Contribution to journalReview articlepeer-review

355 Scopus citations

Abstract

Alzheimer's disease (AD) brains are characterized by extensive oxidative stress. Additionally, large depositions of amyloid β-peptide (Aβ) are observed, and many researchers opine that Aβ is central to the pathogenesis of AD. Our laboratory combined these two observations in a comprehensive model for neurodegeneration in AD brains centered around Aβ-induced oxidative stress. Given the oxidative stress in AD and its potentially important role in neurodegeneration, considerable research has been conducted on the use of antioxidants to slow or reverse the pathology and course of AD. One source of antioxidants is the diet. This review examines the literature of the effects of endogenous and exogenous, nutritionally-derived antioxidants in relation to AD. In particular, studies of glutathione and other SH-containing antioxidants, vitamins, and polyphenolic compounds and their use in AD and modulation of Aβ-induced oxidative stress and neurotoxicity are reviewed.

Original languageEnglish
Pages (from-to)444-461
Number of pages18
JournalJournal of Nutritional Biochemistry
Volume13
Issue number8
DOIs
StatePublished - 2002

Bibliographical note

Funding Information:
This work was supported in part by NIH grants to D.A.B. [AG-05119; AG-10836].

Keywords

  • Alzheimer's disease
  • Amyloid beta-peptide
  • Antioxidants
  • Cellular response genes
  • Glutathione
  • Oxidative stress
  • Polyphenols
  • Vitamins

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Biochemistry
  • Molecular Biology
  • Nutrition and Dietetics
  • Clinical Biochemistry

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