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Oxidative Medicine and Cellular Longevity
Volume 2017, Article ID 7039816, 10 pages
Review Article

Nutrition and AGE-ing: Focusing on Alzheimer’s Disease

1Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
2Diadem Ltd., Spin Off of Brescia University, Viale Europa 11, 25123 Brescia, Italy

Correspondence should be addressed to Daniela Uberti; ti.sbinu@itrebu.aleinad

Received 27 July 2016; Revised 28 September 2016; Accepted 29 September 2016; Published 12 January 2017

Academic Editor: Musthafa Mohamed Essa

Copyright © 2017 Giulia Abate et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Recently, the role of food and nutrition in preventing or delaying chronic disability in the elderly population has received great attention. Thanks to their ability to influence biochemical and biological processes, bioactive nutrients are considered modifiable factors capable of preserving a healthy brain status. A diet rich in vitamins and polyphenols and poor in saturated fatty acids has been recommended. In the prospective of a healthy diet, cooking methods should be also considered. In fact, cooking procedures can modify the original dietary content, contributing not only to the loss of healthy nutrients, but also to the formation of toxins, including advanced glycation end products (AGEs). These harmful compounds are adsorbed at intestinal levels and can contribute to the ageing process. The accumulation of AGEs in ageing (“AGE-ing”) is further involved in the exacerbation of neurodegenerative and many other chronic diseases. In this review, we discuss food’s dual role as both source of bioactive nutrients and reservoir for potential toxic compounds—paying particular attention to the importance of proper nutrition in preventing/delaying Alzheimer’s disease. In addition, we focus on the importance of a good education in processing food in order to benefit from the nutritional properties of an optimal diet.