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Current Nutrition Reports

Traditional Food Items in Ogimi, Okinawa: l-Serine Content and the Potential for Neuroprotection

  • Open Access
  • 01-03-2017
  • Neurological Disease and Cognitive Function (G Logroscino, Section Editor)
Published in:
Authors
Paul Alan Cox
James S. Metcalf
Published in
Current Nutrition Reports | Issue 1/2017

Abstract

Purpose of Review

Ogimi village is renowned for its aging population. We sought to determine if the l-serine content of their diet could account for their neurological health.

Recent Findings

The most frequently consumed food items, including tofu and seaweeds, are rich in the dietary amino acid l-serine. l-serine content of the Ogimi diet >8 grams/day for Ogimi women significantly exceeds the average American dietary intake of 2.5 grams/day for women >70 years old.

Summary

Our hypothesis that the high l-serine content of the Ogimi diet is related to the paucity of tangle diseases among villagers is buttressed by in vivo results with non-human primates where dietary l-serine slowed development of neurofibrillary tangles and β-amyloid plaques by up to 85% and a human clinical trial finding that l-serine at 15 grams/day twice daily slows functional decline in ALS patients. Analysis of the Ogimi diet suggests that l-serine should be evaluated for therapeutic potential as a neuroprotective agent.
Title
Traditional Food Items in Ogimi, Okinawa: l-Serine Content and the Potential for Neuroprotection
Authors
Paul Alan Cox
James S. Metcalf
Publication date
01-03-2017
Publisher
Springer US
Published in
Current Nutrition Reports / Issue 1/2017
Electronic ISSN: 2161-3311
DOI
https://doi.org/10.1007/s13668-017-0191-0
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Erratum to: Traditional Food Items in Ogimi, Okinawa: l-Serine Content and the Potential for Neuroprotection

  • Erratum

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