The role of components of the Mediterranean diet in the prevention of stroke, age-related cognitive decline, and Alzheimer disease

An open access article in the December edition of the Revue Neurologique reviews the mechanisms of action of dietary components of the Mediterranean diet in prevention of cardiovascular disease, stroke, age-associated cognitive decline and Alzheimer disease. A companion article provides a comprehensive review of extra-virgin olive oil.
Epidemiological studies and controlled clinical trials indicated that a number of food products typically found in the Mediterranean diet, in particular extra-virgin olive oil, increased longevity while lowering overall mortality. Other benefits included lower cancer risk, cardiovascular disease prevention and improved control of type- 2 diabetes mellitus (T2DM) [3]. Important dietary components of the Mediterranean diet include:
• long-chain ω-3 fatty acids from fresh fish, canola oil, soybean oil, as well as from consumption of the succulent purslane, almonds and walnuts;
• polyphenols including flavonoids from grains, vegetables, fruits, EVOO, and beverages such as red wine, tea, chocolate and coffee are important components;
• yogurt and sour milk products fermented by probiotic bacteria;
• nutrients and other bioactive compounds, such as fiber, phytosterols, folic acid, and antioxidants all play a role in the salubrious effects of this diet.
The paper reviews the role of these Mediterranean diet components in the prevention of cardiovascular disease, stroke and age-associated cognitive decline.
Source: Mediterranean diet: The role of long-chain ω-3 fatty acids in fish; polyphenols in fruits, vegetables, cereals, coffee, tea, cacao and wine; probiotics and vitamins in prevention of stroke, age-related cognitive decline, and Alzheimer disease. G.C.Román, R.E.Jackson, R.Gadhia, A.N.Román, J.Reis. Revue Neurologique,
Volume 175, Issue 10, December 2019, Pages 724-741.