A number of avenues have been taken to study the treatment of age-related cognitive decline/impairment (think diseases like Alzheimer's Disease). Nutrition has gotten a lot of focus, with studies looking at Omega 3 fatty acid intake and fruit and vegetable consumption (even in the form of juices) potentially lowering the risk of Alzheimer's Disease (AD) and protecting against cognitive decline (1,2,3). Another major area for nutrition in the prevention of cognitive decline (and seemingly most age-related diseases) has looked into mitigating oxidative stress - a major factor in the pathogenesis of Alzheimer's Disease is the oxidative up-regulation of beta and gamma secretase, required for the generation of beta-amyloid plaques (4). There are other components of the disease including the ApoE4 genotype (6), as well as advanced glycated end products and blood brain barrier permeability but I won't discuss that at the moment - though it's good to know that the latter ...
Nutritional Sciences: Basic Science and Clinical Perspectives