This umbrella review was aimed at understanding if the Mediterranean diet can have a protective role against the development of age-related cognitive disorders. PubMed, Cochrane Library, Web of Science, EMBASE, Scopus and the DOAJ were systematically searched for relevant meta-analyses published in the last 10 years (up to October 2021). After the article selection process, 6 research works met inclusion criteria. Pooled results of these meta-analyses indicated that following a Mediterranean diet can be associated with a reduction in the risk of developing cognitive disorders (mild cognitive impairment, vascular dementia and Alzheimer’s disease), although in one study the overall result was not statistically significant. In particular, people following a Mediterranean diet may be up to 40% less likely to develop age-related neurodegenerative disorders associated with impaired cognition. In consideration of demographic and epidemiological trends that suggest a substantial rise in cognitive disorder prevalence in the near future, promoting the Mediterranean diet can be a useful public health strategy for healthy aging and disease prevention (GRADE 1B). Additional studies are recommended to strengthen current indications.

Plant-based (PB) diets typically result in lowering of total and LDL cholesterol. Eggs could complement the PB diet by increasing HDL cholesterol. In this randomized controlled cross-over intervention, we recruited 29 participants (49.3 ± 8 y) with metabolic syndrome (MetS) who followed a PB diet for 13 wk. A registered dietitian advised all subjects on food selection and followed them through the whole intervention to ensure compliance. Participants underwent a 2-wk washout with no eggs or spinach (sources of dietary choline) for 2 wk and were randomly allocated to consume spinach (70g) with either 2 eggs (EGG) or the equivalent amount of egg substitute (SUB) for breakfast for 4 wk. After a 3-week washout, they were allocated to the alternate breakfast. We hypothesized that whole egg intake (EGG) would increase plasma choline and result in better improvement in parameters of metabolic syndrome. Twenty-four participants (13 women/11 men) finished the intervention. Plasma lipids, glucose, anthropometrics, liver enzymes, insulin, plasma choline and TMAO, were assessed at baseline and the end of each intervention. Compared to the SUB breakfast, we observed a significant decrease in body weight (P < 0.02) and a significant increase in HDL cholesterol (P < 0.025) following the EGG breakfast. There were no differences in plasma LDL, triglycerides, glucose, insulin, or blood pressure. Plasma choline was higher in both treatments (P < 0.01) compared to baseline (8.3±2.1 nmol/mL). However, choline values were higher in EGG (10.54 ± 2.8 nmol/L) compared to SUB (9.47 ± 2.7 mmol/L) P < 0.025. These results indicate that consuming a plant-based diet in combination with whole eggs results in increases in plasma choline and in HDL cholesterol, both of which are beneficial for individuals with MetS.

Background: Despite suggested epidemiological findings and plausible mechanisms, data linking vitamin D supplementation with improvement in cardiovascular risk is limited. Also, little is known about the effect of vitamin D on CVD health of young healthy people. Objectives: To investigate effect of short-term supplementation with vitamin D_3, considered to possess wide range of functions, on blood pressure (BP), Arterial compliance, body mass index (BMI) and salivary stress hormones levels in young healthy adults. Methods: Healthy, normotensive participants (n=20) were asked to consume 20µg/day of vitamin D3 for two weeks, and other volunteers received a placebo. BP, PWV, BMI and salivary cortisol level were assessed at baseline and after 2 weeks’ time. Vitamin D and total energy intakes were also evaluated. Results: There was a significant decrease in mean systolic BP by 5.3 ±6.46 mmHg (p=0.035), diastolic BP by 3.4±4.46 mmHg (p=0.002) and pulse wave velocity by 0.475±0.31m/s (p=0.007) with a negative correlation with vitamin D intake (r=−0.43). There was no significant effect on salivary cortisol (p=0.554), but salivary and urine cortisol/cortisone ratio was reduced from 0.952±0.54 to 0.784±0.68, p=0.028, and 1.71±0.75 to 1.22±0.53, p=0.015 respectively. Conclusions: Vitamin D3 intake decreases both diastolic and systolic BP and improves arterial compliance with reduction of urine and salivary cortisol/cortisone ratios indicating an inhibition of 11βHSD type 1 enzyme activity. The results suggest that vitamin D₃ could have the potential to reduce the risk of hypertension and cardiovascular diseases in young healthy adults and therefore support body functions in the event of Covid-19 infection. Further research is warranted to test the reproducibility of data.

The main purpose of this review is to analyze published data concerning the antioxidant properties of a xanthophyll belonging to the group of carotenoids, named astaxanthin, produced by the microalga Haematococcus pluvialis in response to specific conditions of "environmental stress" and characterized by the typical deep red color.

The chemical structure of astaxanthin provides the molecule with marked antiradical properties. Due to its central conjugated double bonds and the presence of hydroxyl and keto groups, astaxanthin exerts a strong antioxidant action, and not the pro-oxidant one.

Natural astaxanthin has the ability to establish effective protection against oxidative stress, neutralizing free radicals in both the inner and outer layer of cell membranes, especially in mitochondria.

The most recent preclinical and clinical studies that have investigated the beneficial properties of this molecule towards the gastrointestinal tract were included. In particular, it was shown that astaxanthin favors gastrointestinal health, thanks to its ability to inhibit inflammation, providing protection against gastric ulcers, reducing Helicobacter pylori infection and decreasing clinical symptoms in patients with dyspepsia. The benefits of astaxanthin concern the whole gastrointestinal tract, from the oral mucosa to the gut, where this molecule helps support a healthy microbiome, promoting the growth of favorable gut bacteria. In addition, astaxanthin's antioxidant and anti-inflammatory properties support immune function, favoring effects promoting overall well-being.

Moreover, the great nutraceutical potentiality of astaxanthin is strictly related to its excellent bioavailability since it presents distinctive amphipathic features. This phytochemical administered at low dosages (typically between 4 and 20 mg/day) reaches, in vivo, concentrations near to those used in in vitro experiments. Therefore, it is reasonable to assume that many of the in vitro experiments are really indicative of the potential effects of this substance also in vivo.

It is hypothesized that healthy diets (HD) rich in fruits and vegetables can modulate the inflammatory status in older adults. However, to determine the true impact of HD on inflammatory status objectively assessed physical activity (PA) behaviors need to be considered. The aim of the present study was to explore links between HD, fruit and vegetable intakes and biomarkers of systemic inflammation in older adults. In a sample of 216 (82 men, 134 women) community-dwelling older adults (65-70 yrs), dietary habits were assessed by food frequency questionnaire and a healthy diet score (HDS) was retrieved together with intakes of fruits and vegetables. PA behaviors were assessed using accelerometry. The following pro-inflammatory blood biomarkers were assessed: C-reactive-protein (CRP), interleukin-6 (IL-6), IL-18 and tumor necrosis factor (TNF-a). Associations were determined using linear regression analysis with the following covariates: age, sex, education level, energy intake, adherence to PA guideline, daily sedentary time, medication use, and waist circumference. Our results showed that HDS was inversely related to level of IL18 (β = -0.04; p<0.05). However, this association was attenuated after adjusting the model with waist circumference. No other significant associations between HDS and other biomarkers were observed. Vegetable intake was inversely associated with level of IL6 (β = -0.19; p<0.05), which remained significant after further adjustment for waist circumference. No significant associations between vegetable intake and other inflammatory biomarkers were observed. In contrast, fruit intake was not associated with any inflammatory biomarker. In conclusion, our findings reveal beneficial associations between healthy diets rich in vegetables and biomarkers of systemic inflammation in older adults. Importantly, these associations remained evident regardless of adherence to PA guidelines and daily time spent sedentary, which highlights the plant-rich diet as an important lifestyle factor with potential to mitigate age-related systemic inflammation.