Nutrition, Brain and Cognition

Dear Colleagues,

In recent years, several lines of evidence have supported the idea that lifestyle choices, including diet, are important modifiable risk factors for cognitive decline and the development of Alzheimer’s disease (AD). Mediterranean diet and dietary approaches to prevent hypertension may have significant neuroprotective benefits. In the same line, dietary polyphenols, particularly wine polyphenols, act on oral and gut microbiota composition and function and are considered promising strategy to prevent or slow down AD progression. Unhealthy nutrition impacts on gut microbiota, influencing its composition and resulting in predisposition to neurodegenerative diseases, given the recently discovered importance of the “gut–brain” axis. By contrast, a healthy diet for the middle aged, composed of probiotics, prebiotics, and polyphenols, can prevent neurodegenerative diseases. Very recent contributions also pointed to the role of calorie restriction on metainflammation, insulin resistance and, ultimately, spreading of AD lesions. The objective of this proposed Special Issue on “Nutrition, Brain, and Cognition” is to publish updated and cutting-edge scientific findings on specific nutrients and foods, and dietary patterns that are relevant for primary, secondary, or tertiary prevention of age-related cognitive impairment, dementia, and Alzheimer’s disease. In particular, articles (reviews and/or clinical or experimental studies) on nutrients and dietary patterns for which there has already been some evidence presented from randomized controlled trials (or are at the stage of ongoing trials) but also papers (reviews and/or clinical or experimental studies) dealing with the role of specific nutrients on cognitive function and brain–gut interaction will be prioritized.

Prof. Dr. Panteleimon Giannakopoulos
Guest Editor

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