Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study
ZimpleKurlawala, Post Doc Fellow, University of Louisville
Joseph DMcMillan, Research Technician, University of Louisville
Robert PFriedland, Professor, University of Louisville
Submitted January 29, 2018
We read with interest the article by Morris et al. [1] that showed a protective effect of high intake of green leafy vegetables on cognitive decline. There is growing evidence demonstrating the significant role of the gut microbiome and inflammation in development of neurodegenerative disease. [2-4] A diet high in green leafy vegetables may be neuroprotective because of the influence of a high-fiber diet on the gut microbiome. High-fiber diets enhance beneficial gut bacteria that produce anti-inflammatory short-chain fatty acids. Countries who consume a high-fiber diet, vs a Western diet, have lower incidence of dementia. [5] In addition, polyphenols, found in plants, augment colonization of favorable bacteria and also improve gut barrier function. [6] Studies investigating functional interactions between diet, gut microbiome, and host are warranted to uncover the pathogenesis in neurodegenerative disorders.
1. Morris MC, Wang Y, Barnes LL, et al. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology 2018;90:e214-e222.
2. Friedland RP, Chapman MR. (2017) The role of microbial amyloid in neurodegeneration. PLoS Pathog 2017;13:e1006654.
3. Tremlett H, Bauer KC, Appel-Cresswell S, Finlay BB, Waubant E. The gut microbiome in human neurological disease: A review. Ann Neurol 2017;81:369-382.
4. Vogt NM, Kerby RL, Dill-McFarland KA, et al. Gut microbiome alterations in Alzheimer's disease. Sci Rep 2017;7:13537.
5. van de Rest O, Berendsen AA, Haveman-Nies A, de Groot LC. Dietary patterns, cognitive decline, and dementia: a systematic review. Adv Nutr 2015;6:154-168.
6. Ozdal T, Sela DA, Xiao J, et al. The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility. Nutrients 2016;8:78.
We read with interest the article by Morris et al. [1] that showed a protective effect of high intake of green leafy vegetables on cognitive decline. There is growing evidence demonstrating the significant role of the gut microbiome and inflammation in development of neurodegenerative disease. [2-4] A diet high in green leafy vegetables may be neuroprotective because of the influence of a high-fiber diet on the gut microbiome. High-fiber diets enhance beneficial gut bacteria that produce anti-inflammatory short-chain fatty acids. Countries who consume a high-fiber diet, vs a Western diet, have lower incidence of dementia. [5] In addition, polyphenols, found in plants, augment colonization of favorable bacteria and also improve gut barrier function. [6] Studies investigating functional interactions between diet, gut microbiome, and host are warranted to uncover the pathogenesis in neurodegenerative disorders.
1. Morris MC, Wang Y, Barnes LL, et al. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology 2018;90:e214-e222.
2. Friedland RP, Chapman MR. (2017) The role of microbial amyloid in neurodegeneration. PLoS Pathog 2017;13:e1006654.
3. Tremlett H, Bauer KC, Appel-Cresswell S, Finlay BB, Waubant E. The gut microbiome in human neurological disease: A review. Ann Neurol 2017;81:369-382.
4. Vogt NM, Kerby RL, Dill-McFarland KA, et al. Gut microbiome alterations in Alzheimer's disease. Sci Rep 2017;7:13537.
5. van de Rest O, Berendsen AA, Haveman-Nies A, de Groot LC. Dietary patterns, cognitive decline, and dementia: a systematic review. Adv Nutr 2015;6:154-168.
6. Ozdal T, Sela DA, Xiao J, et al. The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility. Nutrients 2016;8:78.
For disclosures, please contact the editorial office at journal@neurology.org.