{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T18:20:38Z","timestamp":1791829238447,"version":"4.3.4"},"reference-count":91,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2024,12,20]],"date-time":"2024-12-20T00:00:00Z","timestamp":1734652800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011033","name":"MCIN\/AEI (Spain)","doi-asserted-by":"publisher","award":["PID2020-113050RB-I00"],"award-info":[{"award-number":["PID2020-113050RB-I00"]}],"id":[{"id":"10.13039\/501100011033","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Systematic Alzheimer\u2019s disease (AD) is a neurodegenerative disease increasingly prevalent in the aging population. AD is characterized by pathological features such as \u03b2-amyloid (A\u03b2) plaque accumulation, tau neurofibrillary tangles formation, oxidative stress, an impaired cholinergic system, and neuroinflammation. Many therapeutic drugs have been developed to slow the progression of AD by targeting these pathological mechanisms. However, synthetic drugs, such as donepezil and memantine, can often lead to side effects. In this context, seaweeds have been drawing attention as a nutrient source and a potential source of health-improving metabolites. Studies have shown that extracts from brown macroalgae can potentially reduce the inflammation associated with neurodegenerative diseases by inhibiting proinflammatory cytokine expression. Furthermore, their bioactive compounds exhibit antioxidant properties vital in combating oxidative stress. Antioxidants, mainly carotenoids and phenolic compounds, have been linked to improved cognitive function and a reduced risk of neurodegenerative disorders by protecting neuronal cells through their ability to scavenge free radicals. In addition, omega-3 fatty acids found in certain macroalgae have the potential to support brain health and cognitive function, further enhancing their neuroprotective effects. In conclusion, this review has comprehensively evaluated the research conducted on brown macroalgae in the last five years, covering their potential bioactive compounds, methods of obtaining these compounds, and their neuroprotective properties against AD. The limited number of clinical studies in the literature highlights the need for further research. This narrative review provides a basic framework for new approaches to neuroprotective strategies, such as those associated with brown macroalgae natural resources. Furthermore, they may play an increasingly important role in developing functional foods and nutraceuticals that can support human health in preventing and managing neurodegenerative diseases.<\/jats:p>","DOI":"10.3390\/nu16244394","type":"journal-article","created":{"date-parts":[[2024,12,23]],"date-time":"2024-12-23T09:13:38Z","timestamp":1734945218000},"page":"4394","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["A Narrative Review on the Neuroprotective Potential of Brown Macroalgae in Alzheimer\u2019s Disease"],"prefix":"10.3390","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6459-2517","authenticated-orcid":false,"given":"Melis","family":"Cokdinleyen","sequence":"first","affiliation":[{"name":"Foodomics Lab, Institute of Food Science Research (CIAL, CSIC), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7420-0492","authenticated-orcid":false,"given":"Luana Cristina","family":"dos Santos","sequence":"additional","affiliation":[{"name":"Foodomics Lab, Institute of Food Science Research (CIAL, CSIC), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0151-5172","authenticated-orcid":false,"given":"Cristiano Jos\u00e9","family":"de Andrade","sequence":"additional","affiliation":[{"name":"Chemical and Food Engineering Department (EQA), Federal University of Santa Catarina (UFSC), Florian\u00f3polis 88040-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huseyin","family":"Kara","sequence":"additional","affiliation":[{"name":"Faculty of Sciences, Department of Chemistry, Sel\u00e7uk University, Ismetpasa Cad, Sel\u00e7uklu, 42250 Konya, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nieves R.","family":"Col\u00e1s-Ruiz","sequence":"additional","affiliation":[{"name":"Foodomics Lab, Institute of Food Science Research (CIAL, CSIC), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2127-8303","authenticated-orcid":false,"given":"Elena","family":"Iba\u00f1ez","sequence":"additional","affiliation":[{"name":"Foodomics Lab, Institute of Food Science Research (CIAL, CSIC), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7464-0217","authenticated-orcid":false,"given":"Alejandro","family":"Cifuentes","sequence":"additional","affiliation":[{"name":"Foodomics Lab, Institute of Food Science Research (CIAL, CSIC), 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Lamisa, A.B., Ahammad, I., Bhattacharjee, A., Hossain, M.U., Ishtiaque, A., Chowdhury, Z.M., Das, K.C., Salimullah, M., and Keya, C.A. 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