Book review: food and brain health

Abstract

In 2014, a book entitled “Food and Brain Health” was published by a reputable US-based publisher Nova Science Publishers, Inc, New York. The book is authored and edited by a group of scientists, Dr Musthafa Mohamed Essa of Sultan Qaboos University, Dr Mushtaq A. Memon of Washington State University, and Dr Mohammed Akbar of US NIH-NIAAA. This book is unique as it addresses the role of food bioactive ingredients in the prevention and potential cure of various brain-related or neurodegenerative diseases, such as Alzheimer disease (AD), Parkinson disease(PD), aging, and other neuronal dysfunctions. Accumulated evidence suggests that naturally occurring phytochemicals, such as polyphenolic antioxidants found in fruits, vegetables, herbs, and nuts, may protect against neurodegeneration and improve memory, cognition, and other brain functions.