Effect of Diet on Human Neurocognitive Function
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: 25 June 2024 | Viewed by 226
Special Issue Editor
Special Issue Information
Dear Colleagues,
As people age, cognitive performance naturally declines, particularly in terms of memory and processing speed. Tests for reaction time, episodic memory, and spatial working memory already show signs of decline in middle age. Although cognitive decline is a natural aspect of aging, lifestyle factors such as diet may account for significant inter-individual differences. Dietary modification is an encouraging avenue for prevention strategies aimed at preserving cognitive health and slowing cognitive decline. Healthy dietary patterns have been found to be protective of cognitive function as people age. It is demonstrated that neurocognitive performance is influenced by nutritional factors ranging from the dietary level, such as whole diet and meal composition, to nutrient components.
Neurons consume a large amount of energy for signal processing and propagation, which are energetically demanding processes. The brain primarily relies on glucose as its energy substrate to meet this high energy demand. Additionally, the brain can adjust its metabolism in response to changes in nutrition to maintain homeostasis. However, the effects of these challenges on various nervous cell types are still unclear. Therefore, the aim of this Special Issue is to explore how the different metabolic flexibilities of nervous cells can help manage nutritional or pathological challenges.
Prof. Dr. Radosław Zajdel
Guest Editor
Manuscript Submission Information
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Keywords
- cognition
- cognitive impairment
- dietary pattern
- nutrients
- nervous cells
