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KMID : 0380620210530030278
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.278 ~ p.289
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Bioactive compounds in food for age-associated cognitive decline: A systematic review
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Kang Eun-Young
Cui Fengjiao
Kim Hyun-Kyung
Go Gwang-Woong
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Abstract
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The rapid aging of society has led to a surge in cognitive dysfunction in the elderly. As there is limited evidence for the development of dementia in medicine, a shift in focus on prevention strategies using bioactive compounds in food is required. This systematic review evaluated the effects of various bioactive compounds on age-associated cognitive decline. The literature was searched for terms related to bioactive compounds in cognitive decline and article selection was limited to clinical randomized controlled trials for a single bioactive compound. We identified 21 studies that evaluated the strength of the evidence. ω-3 fatty acids and vitamin B presented a strong evidence level, whereas vitamin D and E, anserine/carnosine, and chromium were defined as having moderate levels of evidence. ω-3 fatty acids relieved cognitive decline and reduced amyloid β-related protein accumulation. Vitamin B decreased homocysteine levels, which is accompanied by alleviation of cognitive function. In conclusion, ω-3 and vitamin B have the potential to improve ageassociated cognitive decline.
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KEYWORD
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age-associated cognitive decline, bioactive compounds in food, ω-3 fatty acid, systematic review, vitamin B
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