Title:Effects of Spices (Saffron, Rosemary, Cinnamon, Turmeric and Ginger) in Alzheimer's Disease
Volume: 18
Issue: 4
关键词:
香料、生物活性化合物、藏红花、迷迭香、肉桂、姜黄、生姜、功能特性、阿尔茨海默病。
摘要: Alzheimer's disease (AD) is the most prevalent dementia in the elderly, causing disability,
physical, psychological, social, and economic damage to the individual, their families, and caregivers.
Studies have shown some spices, such as saffron, rosemary, cinnamon, turmeric, and ginger,
have antioxidant and anti-inflammatory properties that act in inhibiting the aggregation of
acetylcholinesterase and amyloid in AD. For this reason, spices have been studied as beneficial
sources against neurodegenerative diseases, including AD. In this sense, this study aims to present
a review of some spices (Saffron, Rosemary, Cinnamon, Turmeric and Ginger) and their bioactive
compounds, most consumed and investigated in the world regarding AD. In this article, scientific
evidence is compiled in clinical trials in adults, the elderly, animals, and in vitro, on properties considered
neuroprotective, having no or negative effects on neuroprotection of these spices and their
bioactive compounds. The importance of this issue is based on the pharmacological treatment for
AD that is still not very effective. In addition, the recommendations and prescriptions of these
spices are still permeated by questioning and lack of robust evidence of their effects on neurodegeneration.
The literature search suggests all spices included in this article have bioactive compounds
with anti-inflammatory and antioxidant actions associated with neuroprotection. To date, the
amounts of spice ingestion in humans are not uniform, and there is no consensus on its indication
and chronic consumption guarantees safety and efficacy in neuroprotection. Therefore, clinical evidence
on this topic is necessary to become a formal adjuvant treatment for AD.
