Alzheimer’s Biochemistry and Therapeutic Prospects of Functional Foods-based Strategies

Abstract

Alzheimer's disease (AD) is a complex and multifactorial neurodegenerative disorder characterized by common pathogenic features, such as the development of amyloid-β (Aβ) plaques and the formation of neurofibrillary tangles from hyperphosphorylated tau proteins. Although the cholinergic hypothesis, which focuses on the cognitive role of acetylcholine, remains a fundamental concept, recent studies have reported that neuroinflammation and oxidative stress play pivotal roles in the pathology of AD. Besides these pathways, aging, diverse diseases, environmental factors, and genetic conditions are well-known risk factors for AD. Currently, no disease-modifying treatment exists for AD. The available therapies provide only symptomatic relief and are often associated with adverse side effects. Meanwhile, growing evidence suggests that dietary interventions rich in anti-inflammatory and antioxidant compounds can modulate inflammatory cytokines and neutralize free radicals, thereby offering a promising approach to mitigate AD risk and potentially delay its onset. Future research should focus on developing novel therapeutic strategies that specifically target the restoration of the oxidative–inflammatory balance, moving beyond symptomatic relief to address the key pathological pathways in AD.