Anti-inflammatory Food Parameters in Alzheimer’s Disease: A Narrative Review

Articles in Press

Document Type : Review Article

Authors

1 School of Medicine, Isfahan University of Medical Sciences, Kashan, Iran

2 Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Science, Kashan University of Medical Sciences, Ravand, Kashan, Iran.

10.30476/ijns.2026.107471.1501

Abstract

Alzheimer’s disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline and inflammation. Recent studies suggest that dietary interventions may play a role in modulating inflammatory processes associated with AD. This narrative review aimed to explore the anti-inflammatory food parameters that may influence the pathophysiology of AD. A comprehensive literature search was conducted using databases such as PubMed, Scopus, Science Direct, Cochrane, Ovid, Google Scholar, and Web of Science. Studies focusing on the relationship between dietary components, inflammation, and AD were included utilizing the keywords of anti-inflammatory agents, anti-inflammatory foods, nutraceuticals, Alzheimer’s disease, AD, and cognitive decline. The review highlighted several food parameters with anti-inflammatory properties that may benefit AD patients. Omega-3 fatty acids found in fish and flaxseed oil were shown to reduce neuroinflammation. Antioxidantrich foods like berries and green leafy vegetables were demonstrated to mitigate oxidative stress. Additionally, polyphenols from sources such as tea and dark chocolate were found to have neuroprotective effects. In conclusion, specific anti-inflammatory foods were illustrated to provide a promising adjunctive strategy for managing AD. It seems that further researches are needed to establish definitive dietary guidelines and understand the underlying mechanisms of these food parameters in AD pathology.

Highlights

Minoo Akbarzadeh Morshedi (Google Scholar)

Keywords

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International Journal of Nutrition Sciences

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