Influência dos alimentos fermentados como estratégia profilática e de tratamento para o ALZHEIMER

• Autor(a) principal: Mendes, Caroline Borne
• Data de Publicação: 2023
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional Uninter
• Texto Completo: https://repositorio.uninter.com/handle/1/1578
• topic: Alimentos fermentados; Alimentos funcionais; Doença de Alzheimer; Probióticos; Microbiota Intestinal

According to the WHO, in recent years there has been an increase in the world's elderly population and an extension of life expectancy. Given this scenario, the number of patients with Alzheimer's disease is likely to increase exponentially, since it is a disease that is strongly associated with old age. There is research evidence that the gut microbiota can significantly affect the health of individuals, and fermented foods have been shown to shift MI to a healthy enterotype and reduce the risk of some chronic diseases, considered risk factors for AD. Thus, fermented foods can be an auxiliary strategy to pharmacological treatment, minimizing the risk and modulating the symptoms of AD. Objective: To review the effects of the inclusion of fermented foods in the diet as a prophylactic and treatment strategy for Alzheimer's. Methods: Literature review, performed by searching books, 3 research institutes and scientific articles published in the databases: LILACS, MEDLINE, Pubmed and SciELO, between the years 2013 and 2023. Results: A total of 27 scientific productions were considered relevant to the study. Conclusion: The consumption of fermented foods is associated with a wide range of nutraceutical benefits and several studies have reported that their intake has resulted in the successful management of AD. Although research points to a link between fermented foods and AD, more evidence and a more complete understanding of each food and its potential impact on human and AD carrier health are needed.