THERAPEUTIC AND PREVENTIVE ROLE OF FUNCTIONAL FOODS IN PROCESS OF NEURODEGENERATION

Diet and dietary habits of an individual are considered to be an essential factor based on biologically active compounds extracted or modified from either known or unknown natural sources, contributing to completing the dietary and nutritional needs beyond the traditional supplements. Moreover, the latest research information about their supportive and therapeutic utility suggests that they play a potential role in promoting the overall sensory and motor synergies in the brain, reducing cognitive decline and activating neuronal receptors. Many of the functional food items are reported to have many effective bioactive compounds such as – polyphenols, flavonoids, stilbenes, terpenoids, carotenoids, alkaloids, omega 3, PUFA, etc. Also, various phyto-compounds (ginseng, vitamin B12, alpha-lipoic acid, berry anthocyanins, trans-resveratrol, Ginkgo biloba, Bacopa monniera, Huperzine A, Centenella asiatica, vinpocetine, tocotrienols and palm oil, selenium) are noted globally for incrementing the cerebral health and its upkeep, listed as functional foods. This review study focuses on the direct co-relation and various effects of functional foods in reducing or preventing the neurodegeneration process. Authors have also summarized details of functional foods in supplementing the diet using the neuroprotective pathway and many newly discovered natural substances as functional foods along with their mechanism related to the expression of disease-promoting genes.