Nutrition & Neurodegenerative Diseases

As you guys have figured out this far into the semester, nutrition plays a huge role in regulating inflammation. It's certainly no different when it comes to neurodegenerative diseases.

http://www.jneurosci.org/content/29/41/12795.full.pdf+html
This article from the Journal of Neuroscience outlined the benefits of different food categories on neurodegeneration. Phytochemicals, such as antioxidants, are substances in plants that go beyond providing calories and vitamins/minerals; they have protective effects against disease, even in the plants from which they come. The study first looks at the effects of berry polyphenols on aged mice and found that those treated with blueberry and strawberry extracts experienced improved working memory along with other benefits from each extract individually, such as improved balance, cognition and coordination. Blueberry extracts may be protective against stress signaling to inhibit production of nitric oxide and inflammatory markers. Polyunsaturated fatty acids from walnuts and fish are important for maintaining membranes on the neurons, synapses and signal pathways responsible for stability in the hippocampus, cerebellum and cortex. Curcuminoids (curcumin), the yellow substance in tumeric, may also be protective by inhibiting proinflammatory cytokines and stimulating clearance of amyloid plaques. There has also been significant research that calorie restriction has a protective effect against inflammation since the act of eating, itself, has an inflammatory effect on the body.

One looming problem in the field of nutrition is determining the correct dosage of phytochemicals that is bioavailable (able to be absorbed by the body) and protective. As our food has multiple compounds within it that interact with one another, it is difficult, if not impossible, to isolate any single compound as being preventive against disease. There have been many cases (such as with Vitamin E), where the food sources have been seen as protective but the supplement form can lead to increased cancer risk. In addition, cancer takes years to develop so by the time supplements are recommended, they may have proliferative effects rather than protective (Crider, 2011).

It is my personal opinion as a student of nutrition that we should get our vitamins/minerals/phytochemicals from whole foods and not from supplements. We are at the advantage that we have years to protect our bodies against cancer & other preventative diseases- why not start now? What are your opinions??