Plant-based Foods and their Implications in Brain Health

Phytoconstituents are a valuable source of new lead compounds due to their structural variety.

The accelerated rate of human aging brought about by the 21st century's longer life expectancy seems to be one of the major problems facing varied cultures worldwide. Aging and the onset of chronic diseases appear to be significantly influenced by the type of food consumption pattern that people follow throughout their lives. There is strong evidence that Mediterranean diets are linked to a lower risk of brain disorders. A greater proportion of rural communities in the Mediterranean basin eat a diet high in plant-based foods daily. Stressors like reactive oxygen and reactive nitrogen species have a major negative influence on the brain in addition to the cardiovascular system.

Foods, particularly those derived from plants, are a great source of vitamins, antioxidants, polyphenols, and vital fatty acids, according to a growing body of epidemiological research. Studies indicate the effect of antioxidant vitamins on brain health, including ascorbic acid and α-tocopherol. Polyphenols and other plant-derived bioactivities influence how the animal and human brains operate by reducing the amount of oxidative stress and controlling different signal transduction pathways, according to a large body of experimental evidence.

The present volume shall provide a collation of the recent developments in the field with special reference to various types of plant-based phytoconstituents. The book's content shall be relevant and interesting to a wide range of audiences from the background of plant sciences, pharmacy, biochemistry, and molecular biology. Apart from being a good reference material, the book shall be important for plant biotechnologists and students/researchers in the field.