Food and brain health

Nature has gifted mankind with a plethora of flora-bearing fruits, vegetables and nuts. The diverse array of bioactive nutrients present in these natural products plays a pivotal role in prevention and cure of various brain related or neurodegenerative diseases, such as Alzheimer's disease (AD), Parkinson's disease, ageing and other neuronal dysfunctions. Accumulated evidence suggests that naturally occurring phyto-compounds, such as polyphenolic antioxidants found in fruits, vegetables, herbs and nuts, may potentially protect neurodegeneration, and improve memory, cognition and other brain functions. The molecular mechanisms behind the curative effects may rely mainly on the action of phytonutrients on distinct signaling pathways associated with protein folding and neuroinflammation. The neuroprotective effects of food (fruits, vegetables and nuts) on brain related diseases are discussed in this book. This book is a comprehensive collection of research studies that will benefit students at various levels, researchers in several disciplines (such as alternative medicine, nutrition, neuroscience, agriculture, food science and medicine) and many others interested in this discipline. The book also can be used as a required or recommended text for related courses taught at universities globally.