The role of nutritional influence in modifying the risk of Alzheimer’s disease

Abstract

Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by synaptic and neuronal loss. The potential effects of natural compounds on AD have been investigated in the literature. The natural compounds examined include omega-3 long-chain polyunsaturated fatty acids, grape-derived polyphenols, folic acid, vitamin B12, walnuts, raspberries, date seeds, and caffeine. The findings obtained from the studies indicate that omega-3 fatty acids, folic acid, vitamin B12, and vitamin D provide positive effects on nerve cells; walnuts and raspberries offer strong antioxidant properties; and date seeds and caffeine contribute to the maintenance of cognitive functions. It has been stated that these compounds exhibit positive effects through various mechanisms, such as reducing oxidative stress, regulating inflammation, and managing tau protein-related pathologies. In this review, we addressed the potential of natural compounds such as omega-3 fatty acids, B vitamins, walnuts, raspberries, date seeds, and caffeine to prevent AD development and slow its progression and emphasized the importance of current research on this subject.

Cite this article as: Beyza Ilhan A, Erden O, Erbas O. The role of nutritional influence in modifying the risk of Alzheimer’s disease. D J Med Sci 2025;11(1):43-51. doi: 10.5606/fng.btd.2025.167.