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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 18
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Review Articles

Effects and mechanisms of natural products on Alzheimer’s disease

Zhijun YangGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, ChinaView further author information
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Dan-Dan ZhouGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, ChinaView further author information
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Si-Yu HuangGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, ChinaView further author information
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Ai-Ping FangGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, ChinaView further author information
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Hua-Bin LiGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-2332-8554View further author information
ORCID Icon &
Hui-Lian ZhuGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-5019-2827View further author information
ORCID Icon
Pages 3168-3188 | Published online: 06 Oct 2021

Citations (7)

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Read on this site (2)

Yi Huang, Yang Wei, Jia Xu & Xinlin Wei. (2023) A comprehensive review on the prevention and regulation of Alzheimer’s disease by tea and its active ingredients. Critical Reviews in Food Science and Nutrition 63:30, pages 10560-10584.
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Ruidie Shi, Daili Gao, Rostyslav Stoika, Kechun Liu, Attila Sik & Meng Jin. (2022) Potential implications of polyphenolic compounds in neurodegenerative diseases. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Articles from other publishers (5)

Jin Cheng, Jiahui Li, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ao Shang, Yibin Feng, Ren-You Gan & Hua-Bin Li. (2023) Bioactive compounds and health benefits of pomegranate: An updated narrative review. Food Bioscience 53, pages 102629.
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Mingzhenlong Deng, Wanli Yan, Zhicheng Gu, Yan Li, Lei Chen & Bin He. (2023) Anti-Neuroinflammatory Potential of Natural Products in the Treatment of Alzheimer’s Disease. Molecules 28:3, pages 1486.
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Hamid Reza Nejabati & Leila Roshangar. (2022) Kaempferol as a potential neuroprotector in Alzheimer's disease. Journal of Food Biochemistry 46:12.
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Zhi-Jun Yang, Si-Yu Huang, Dan-Dan Zhou, Ruo-Gu Xiong, Cai-Ning Zhao, Ai-Ping Fang, Yun-Jian Zhang, Hua-Bin Li & Hui-Lian Zhu. (2022) Effects and Mechanisms of Curcumin for the Prevention and Management of Cancers: An Updated Review. Antioxidants 11:8, pages 1481.
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Yu Zhang, Panhang Liu, Chunyu Wang, Fuming Zhang, Robert J. Linhardt, David Eliezer, Quanhong Li & Jing Zhao. (2022) Homogalacturonan from squash: Characterization and tau-binding pattern of a sulfated derivative. Carbohydrate Polymers 285, pages 119250.
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