ABSTRACT
The cognitive decline that accompanies aging of all individuals is a normal and complex process, but slow and progressive, and probably a consequence of many factors. Some of these factors are known to facilitate the decline as hypertension, whereas others show it as a decline in physical activities or some hormonal treatments. In certain individuals, these disorders have a more rapid time course leading to very important cognitive disturbances, frequently marked by memory problems and sometimes accompanied by a worsening of executive functions. This stage is called mild cognitive impairment (MCI). Some of these problems will evolve into a state of mental disorganization, also known as dementia, with Alzheimer’s disease being one of the main forms. The diagnosis of MCI is increasing in older people, and its incidence often follows simultaneously the increase in life expectancy. Thus, it is assumed that the incidence of this disease generally increases exponentially with age: 1 person in 10 at 65 years old and 1 person in 3 at 85 years old. This acute health problem requires the rapid identification of factors that could allow for control of its development, such as food constituents.
