Description

Edited by Reinaldo B. Oria; Edited by Joao O. Malva; Edited by Carlos Alexandre Netto

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Nutritional Neuroscience: From Bench to Bedside navigates the complex connections between nutrition and neurological health, from neurodevelopmental disorders influenced by early-life malnutrition to the neuroprotective effects of functional foods. Each chapter offers a detailed examination of the latest research in the field, spanning the mechanisms of taste and food processing in the brain, the impact of dietary interventions on inflammation and blood–brain barrier function, and the link between metabolic disorders and neurodegenerative diseases. This book sits at the forefront of nutritional neuroscience, where cutting-edge research meets practical application, and equips its readers with a holistic understanding of how nutrition influences brain health at all ages. Bridging the gap between laboratory discoveries and clinical practice, this book offers a roadmap for future research and interventions in the f ield of nutritional neuroscience.

Table of contents:
1. Neurodevelopmental disorders related to prenatal and early life exposure to malnutrition2. Taste, olfactory, and food processing in the brain3. Maternal nutrition and epigenetic consequences for offspring cognition4. Neurobiological programming of hedonic eating behavior5. Neuroendocrine controls of appetite and satiety6. Enteric nervous system and nutrition7. Dietary modulation of gut microbiota and gut–brain axis8. Adipose tissue, adipokines, and neuroinflammation9. Diet, brain, and mental health10. Functional foods and nutraceuticals as neuroprotectors11. Neurosciences of sleep and nutrition12. Food toxicants and brain health13. Dietary interventions and brain health14. Understanding nutrition beyond calories and vitamins—why plants are beneficial15. Omega-3 fatty acids may boost heart health in people with Parkinson’s disease16. Neuroprotection and antiageing effects of caloric restriction17. Neurovascular dysfunction, stroke, and age-related cognitive impairment: the benefits of the Mediterranean diet18. Hypercaloric diet, inflammation, and blood–brain barrier dysfunction19. Nutrigenomics and nutrigenetics in neurological disorders20. Neuroendocrine and nutritional disorders21.Meal patterns and cognitive health in adulthood22. Dietary intervention, stress, and neuropsychiatric disorders23. Neurogenesis impairment in hypercholesterolemia: a potential contributor to cognitive decline and depression24. Energy metabolism and mitochondrial dynamics in neurodegenerative disorders: focus on hyperhomocysteinemia and neonatal hypoxia-ischemia25. Apolipoprotein E, malnutrition, and neurodegenerative risk26. Obesity and metabolic changes in neurodegenerative diseases27. Alzheimer’s disease: diabetes of the brain28. The role of diet in the risk of Alzheimer’s disease29. Parkinson’s disease and nutrition

Biographical note:
Reinaldo Oria is a distinguished professor in the field of Histology, Pharmacology and Infectious Diseases, with a strong focus on tissue healing mechanisms and neuroscience research. He earned his Veterinary Medicine degree from the State University of Ceara in 1992 and pursued further academic pursuits that cemented his expertise. His pursuit of knowledge led him to complete a sandwich doctorate in Pharmacology from the Federal University of Ceara, which included training at the prestigious University of Virginia Center for Global Health and Infectious Diseases Division under the guidance of Dr. Richard L. Guerrant from 2002 to 2004. Dr. Oria also completed a research fellowship at the University of Virginia in 2008 and 2017. Since 2005, Oria has served as a dedicated professor in the Department of Morphology at the Faculty of Medicine of the Federal University of Ceara (UFC), where he imparts his knowledge to students through teaching Human Histology and Embryology. He’s been in