Alzheimer's disease (AD) involves progressive deposition of amyloid β-peptide (Aβ),
synapse loss, and neuronal death, which occur in brain regions critical for learning and …

Oxidative damage resulting from increased lipid peroxidation (LPO) is considered an
important factor in the development of late onset/age‐related Alzheimer's disease (AD) …

Dietary supplementation with n-3 polyunsaturated fatty acids (n-3 PUFA) reduces amyloid-β
(Aβ) and tau pathology and improves cognitive performance in animal models of Alzheimer's …

Epidemiological studies suggest that increased intake of the omega-3 (n-3) polyunsaturated
fatty acid (PUFA) docosahexaenoic acid (DHA) is associated with reduced risk of …

Background Neuroinflammation is a proposed mechanism by which Alzheimer's disease
(AD) pathology potentiates neuronal death and cognitive decline. Consumption of omega-3 …

Increased dietary consumption of docosahexaenoic acid (DHA) is associated with
decreased risk for Alzheimer's disease (AD). These effects have been postulated to arise …

Diet is an important lifestyle factor implicated in the etiology of Alzheimer's disease (AD), but
so far it is not fully elucidated to which nutrients the suggested protective effect of diet can be …

The present study assessed the influence of dietary lipids on accumulation of amyloid beta-
peptide (Aβ) in the brain. Seven experimental diets with varying n-6/n-3-ratio, saturated and …

Cholesterol and docosahexenoic acid (DHA) may affect degenerative processes in
Alzheimer's Disease (AD) by influencing Aβ metabolism indirectly via the vasculature. We …

Alzheimer's disease (AD) is a progressive neurodegenerative disorder that accompanied by
memory deficits and neuropsychiatric dysfunction. Omega-3 polyunsaturated fatty acids (n-3 …