Nutritional approaches to modulate oxidative stress in Alzheimer's disease

C. B. Pocernich, M. L.B. Lange, R. Sultana, D. A. Butterfield

Research output: Contribution to journalArticlepeer-review

116 Scopus citations

Abstract

Alzheimer's disease (AD) brain is characterized by amyloid β-peptide (Aβ) deposits, neurofibrillary tangles, synapse loss, and extensive oxidative stress. Aβ-induced oxidative stress is indexed by protein oxidation, lipid peroxidation, free radical formation, DNA oxidation and neuronal cell death. Oxidative stress is combated by antioxidants. Antioxidants and nutrition have long been considered as an approach to slow down AD progression. In this review, we focus on antioxidants that have been shown to protect against Aβ-induced oxidative stress, particularly vitamin E, ferulic acid, various polyphenols, including quercetin and resveratrol, α-lipoic acid, N-acetyl-L-cysteine (NAC), curcumin, epigallo-catechin gallate (EGCG), and γ-glutamylcysteine ethyl ester (GCEE). Brain-accessible antioxidants with both radical scavenging properties and ability to induce protective genes are hypothesized to be helpful in treatment for AD.

Original languageEnglish
Pages (from-to)452-469
Number of pages18
JournalCurrent Alzheimer Research
Volume8
Issue number5
DOIs
StatePublished - Aug 2011

Keywords

  • Alzheimer's disease
  • Amyloid β-peptide
  • Curcumin
  • Epigallocatechin gallate
  • Ferulic acid
  • Glutathione
  • Lipoic acid
  • N-acetylcysteine
  • Quercetin
  • Resveratrol
  • Vitamin e
  • γ-glutamylcysteine ethyl ester

ASJC Scopus subject areas

  • Neurology
  • Clinical Neurology

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