Czynniki żywieniowe poprawiające pamięć i chroniące przed demencją

• Autorzy: Kulczyński Bartosz , Sidor Andrzej , Gramza-Michałowska Anna

Identyfikatory

DOI

10.15199/65.2025.1.4

Warianty tytułu

EN

Dietary factors to improve memory and protect against dementia

• Języki publikacji: PL

Abstrakty

PL

Starzenie się społeczeństwa stanowi poważne wyzwanie dla współczesnego świata, zarówno zdrowotne, jak i społeczne. Wzrost liczby osób w starszym wieku wiąże się z rosnącym ryzykiem wystąpienia chorób neurodegeneracyjnych, takich jak demencja i choroba Alzheimera. W artykule omówiono kluczowe składniki odżywcze, które mogą wspierać zdrowie mózgu i poprawiać funkcje poznawcze. W szczególności podkreślono rolę kwasów tłuszczowych omega-3, choliny, witamin z grupy B, witaminy D, magnezu oraz produktów takich jak kakao, orzechy, warzywa i owoce. Regularne spożywanie tych składników może zmniejszyć ryzyko rozwoju demencji, poprawić pamięć oraz wpłynąć na spowolnienie procesów starzenia się mózgu.

EN

Population aging is a major health and social challenge for the modern world. The increase in the elderly population is associated with an increasing risk of neurodegenerative diseases such as dementia and Alzheimer’s disease. This article discusses key nutrients that can support brain health and improve cognitive function. In particular, it highlights the role of omega-3 fatty acids, choline, B vitamins, vitamin D, magnesium, and products such as cocoa, nuts, vegetables and fruits. Regular consumption of these ingredients can reduce the risk of developing dementia, improve memory, and slow brain aging.

Słowa kluczowe

PL

pamięć; demencja; choroba Alzheimera; żywienie; orzechy

EN

memory; dementia; Alzheimer’s disease; nutrition; nuts

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2025
• Tom: T. 79, nr 1
• Strony: 40--43
• Opis fizyczny: Bibliogr. 30 poz.

Twórcy

autor

Kulczyński Bartosz

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-9620-7852

autor

Sidor Andrzej

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0001-9844-431X

autor

Gramza-Michałowska Anna

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-0744-9033

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