A cognitive dysfunction is growing up year by year as a serious social issue. However, appropriate therapeutic drugs and preventive foods have not been developed yet. Thus far, it has been reported that polyphenols and peptides could improve a cognitive decline, whereas no evidence on their intact transport across the blood-brain barrier and accumulation in the brain parenchyma has been claimed. The signs of the Alzheimer's disease might be initiated 10 to 20 years before clinical definitive diagnosis, by impaired glutamate signaling at the astrocyte as well as amyloid-β accumulation in the brain. Thus, in this review we discuss the possibility of prevention of initial Alzheimer's disease by food factors.
"},{"@language":"ja","@value":"認知症高齢者数は増加の一途であり，認知症問題は健康長寿社会を実現するための⼤きな障害となっている．したがって，「治療薬」の開発と「予防方法」の確立は認知症対策の両輪といえる．治療薬ではないが，食品因子としては，これまでにポリフェノールやペプチドによって認知症が「改善」されることが報告されている．しかしながら，これら因子がそのままの形で⾎液脳関門を透過し，脳実質へ移行，蓄積するかどうかは不明である．また，アルツハイマー型認知症兆候は認知症と診断される10 ～20 年前からすでに始まっているとされ，アミロイドβ蓄積だけではなく，アストロサイトでのグルタミン酸制御の異常もその要因の一つであるとされている．そこで本稿では，食品因子によるアルツハイマー型認知症の予防について，これまでの報告をもとに概説する．
"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410294894500266240","@type":"Researcher","foaf:name":[{"@language":"ja","@value":"松井 利郎"},{"@language":"en","@value":"Matsui Toshiro"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Research and Development Center for Five-sense devices, Kyushu University"},{"@language":"ja","@value":"九州大学五感応用デバイス研究開発センター"},{"@language":"ja","@value":"九州大学農学研究院生命機能科学部門"},{"@language":"en","@value":"Department of Bioresource and Biosciences, Faculty of Agriculture, Graduate School of Kyushu University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410294894500266241","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Sakai Kenta"},{"@language":"ja","@value":"坂井 研太"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"九州大学五感応用デバイス研究開発センター"},{"@language":"en","@value":"Research and Development Center for Five-sense devices, Kyushu University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"24323357"},{"@type":"EISSN","@value":"24343048"}],"prism:publicationName":[{"@language":"ja","@value":"Functional Food Research"},{"@language":"en","@value":"Functional Food Research"}],"dc:publisher":[{"@language":"en","@value":"Society for Functional Food Research"},{"@language":"ja","@value":"ファンクショナルフード学会"}],"prism:publicationDate":"2022-09-12","prism:volume":"18","prism:number":"0","prism:startingPage":"15","prism:endingPage":"21"},"url":[{"@id":"https://search.jamas.or.jp/link/ui/2023254661"}],"availableAt":"2022-09-12","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%A2%E3%83%AB%E3%83%84%E3%83%8F%E3%82%A4%E3%83%9E%E3%83%BC%E5%9E%8B%E8%AA%8D%E7%9F%A5%E7%97%87","dc:title":"アルツハイマー型認知症"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%A3%9F%E5%93%81%E5%9B%A0%E5%AD%90","dc:title":"食品因子"},{"@id":"https://cir.nii.ac.jp/all?q=BBB%E9%80%8F%E9%81%8E","dc:title":"BBB透過"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%A2%E3%82%B9%E3%83%88%E3%83%AD%E3%82%B5%E3%82%A4%E3%83%88","dc:title":"アストロサイト"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%B0%E3%83%AB%E3%82%BF%E3%83%9F%E3%83%B3%E9%85%B8","dc:title":"グルタミン酸"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2010082446"}]}