| Title: |
Egg components involved in cognitive function ; Componentes del huevo implicados en la función cognitiva |
| Authors: |
López Sobaler, Ana María; Loria Kohen, Viviana Constanza; Salas González, María Dolores; Bermejo López, Laura María; Aparicio Vizuete, Aranzazu |
| Contributors: |
ARAN EDICIONES, S L |
| Publisher Information: |
Arán Ediciones |
| Publication Year: |
2024 |
| Collection: |
Universidad Complutense de Madrid (UCM): E-Prints Complutense |
| Subject Terms: |
Egg; Cognitive function; Choline; Tryptophan; Lutein; Ciencias Biomédicas; 24 Ciencias de la Vida |
| Description: |
Interest in the relationship between diet and cognitive function has increased in recent years. In this sense, eggs contain many essential nutrients that are also beneficial for cognitive function. Several studies have shown that moderate egg consumption not only does not increase cardiovascular risk but is positively associated with better cognitive performance and a lower risk of dementia. Egg protein is particularly rich in tryptophan, which is a precursor to serotonin, the neurotransmitter involved in mood, and melatonin, the hormone that regulates the sleep-wake cycle. Consumption of tryptophan-rich egg hydrolysates has been associated with improved attention and reduced feelings of sadness or depression. Egg choline is needed for the synthesis of acetylcholine, the neurotransmitter involved in memory and learning, and also for the synthesis of phosphatidylcholine, the intake of which has been linked to better mental function and a lower risk of dementia in adults. Choline intake during pregnancy reduces the risk of neural tube defects and is associated with better offspring development. And lutein and zeaxanthin, which are particularly concentrated in the nervous system, are associated with better visual function and cognitive development in the offspring and also in the elderly. All this evidence confirms the importance of including eggs in a balanced diet to prevent cognitive decline and improve cognitive health throughout life. ; Depto. de Nutrición y Ciencia de los Alimentos ; Fac. de Farmacia ; TRUE ; pub |
| Document Type: |
article in journal/newspaper |
| File Description: |
application/pdf |
| Language: |
Spanish; Castilian |
| Relation: |
López-Sobaler AM, Loria-Kohen V, Salas-González MD, Bermejo LM, Aparicio A. Componentes del huevo implicados en la función cognitiva [Egg components involved in cognitive function]. Nutr Hosp. 2024 Jul 29. Spanish. doi:10.20960/nh.05452. Epub ahead of print. PMID: 39279756.; https://hdl.handle.net/20.500.14352/108268 |
| DOI: |
10.20960/nh.05452 |
| Availability: |
https://hdl.handle.net/20.500.14352/108268; https://doi.org/10.20960/nh.05452 |
| Rights: |
Attribution-NonCommercial-ShareAlike 4.0 International ; http://creativecommons.org/licenses/by-nc-sa/4.0/ ; open access |
| Accession Number: |
edsbas.EE6ADB63 |
| Database: |
BASE |