000152034 001__ 152034
000152034 005__ 20250326144154.0
000152034 0247_ $$2doi$$a10.3389/fnut.2021.744398
000152034 0248_ $$2sideral$$a126143
000152034 037__ $$aART-2021-126143
000152034 041__ $$aeng
000152034 100__ $$ade la Rubia Ortí J.E.
000152034 245__ $$aCan Ketogenic Diet Improve Alzheimer''s Disease? Association With Anxiety, Depression, and Glutamate System
000152034 260__ $$c2021
000152034 5060_ $$aAccess copy available to the general public$$fUnrestricted
000152034 5203_ $$aBackground: Alzheimer''s disease is the most common neurodegenerative disorder in our society, mainly characterized by loss of cognitive function. However, other symptoms such as anxiety and depression have been described in patients. The process is mediated by alterations in the synaptic and extrasynaptic activity of the neurotransmitter glutamate, which are linked to a hypometabolism of glucose as the main source of brain energy. In that respect, Ketogenic diet (KD) has been proposed as a non-pharmacological treatment serving as an alternative energy source to the neurons increasing the fat percentage and reducing the carbohydrates percentage, showing promising results to improve the cognitive symptoms associated with different neurodegenerative disorders, including AD. However, the association of this type of diet with emotional symptoms and the modulation of glutamate neurotransmission systems after this dietary reduction of carbohydrates are unknown. Objective: The aim of this short review is to provide update studies and discuss about the relationship between KD, anxiety, depression, and glutamate activity in AD patients. Discussion: The main results suggest that the KD is an alternative energy source for neurons in AD with positive consequences for the brain at different levels such as epigenetic, metabolic and signaling, and that the substitution of carbohydrates for fats is also associated with emotional symptoms and glutamate activity in AD.
000152034 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000152034 590__ $$a6.59$$b2021
000152034 591__ $$aNUTRITION & DIETETICS$$b16 / 90 = 0.178$$c2021$$dQ1$$eT1
000152034 592__ $$a1.024$$b2021
000152034 593__ $$aFood Science$$c2021$$dQ1
000152034 593__ $$aEndocrinology, Diabetes and Metabolism$$c2021$$dQ1
000152034 594__ $$a4.3$$b2021
000152034 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000152034 700__ $$aFernández D.
000152034 700__ $$aPlatero F.
000152034 700__ $$aGarcía Pardo M.P.$$uUniversidad de Zaragoza
000152034 7102_ $$14009$$2735$$aUniversidad de Zaragoza$$bDpto. Psicología y Sociología$$cÁrea Psicolog.Evolut.Educac
000152034 773__ $$g8 (2021), 744398 [8 pp.]$$pFront. Nutr.$$tFrontiers in Nutrition$$x2296-861X
000152034 8564_ $$s931513$$uhttps://zaguan.unizar.es/record/152034/files/texto_completo.pdf$$yVersión publicada
000152034 8564_ $$s2243194$$uhttps://zaguan.unizar.es/record/152034/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000152034 909CO $$ooai:zaguan.unizar.es:152034$$particulos$$pdriver
000152034 951__ $$a2025-03-26-13:53:41
000152034 980__ $$aARTICLE