文章基本信息

标题：Anti-Inflammatory Diets and Schizophrenia
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作者：Hee Yun Cha ; Soo Jin Yang
期刊名称：Clinical Nutrition Research
印刷版ISSN：2287-3732
出版年度：2020
卷号：9
期号：4
页码：241-257
DOI：10.7762/cnr.2020.9.4.241
出版社：KoreaMed Synapse
摘要：Schizophrenia is a mental illness characterized by symptoms such as hallucinations, delusions, disorganized speech, disorganized or catatonic behavior, and negative symptoms (emotional flatness, apathy, and lack of speech). It causes social and economic burdens to patients and their family. Although etiology of schizophrenia is still uncertain, dopamine dysregulation is traditionally considered as a main etiological factor of schizophrenia, which has been utilized to develop drugs for treating schizophrenia. Recently, inflammation has presented being a risk factor for schizophrenia in that neuroinflammation contributes to the pathophysiology of schizophrenia and the exacerbation of symptom severity. Various factors including diet can regulate inflammatory state. Specific foods or dietary patterns have anti- or pro-inflammatory potentials. Increased levels of pro-inflammatory cytokines and microglia activation have been reported in schizophrenia populations and were related to the pathogenesis of schizophrenia. Omega-3 fatty acids were often recommended to schizophrenia patients because of their anti-inflammatory activities. In this review, we investigate the inflammation-related pathogenesis of schizophrenia and summarize potential nutritional approaches to inhibit the manifestation of symptoms and to alleviate symptom severity using anti-inflammatory nutrients or functional components. Copyright © 2020. The Korean Society of Clinical Nutrition.
关键词：Cytokines;Inflammation;Microglia;Omega-3 fatty acids