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Nie J. Exposure to Aluminum in Daily Life and Alzheimer's Disease. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 1091:99-111. [PMID: 30315451 DOI: 10.1007/978-981-13-1370-7_6] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Aluminum is the third most abundant element on the earth's crust and has been considered a constituent of rather inert minerals. Therefore, it has often been regarded as not having a significant health hazard. Consequently, aluminum-containing agents have been used in processing, packaging, and storage of food products and also in the treatment of drinking water as flocculants. Recently, acid rain due to environmental pollution has transported more aluminum-containing minerals into residential drinking water resources. It is therefore not surprising that aluminum burden in the human body has increased. Research data showed that aluminum is not as safe as was previously thought and that aluminum may contribute to the initial advancement of Alzheimer's disease. Aluminum-mediated neurodegeneration resulting in cognitive dysfunction has been associated with amyloidβ (Aβ) deposition, formation of intraneuronal neurofibrillary tangles (NFTs), and apoptotic neuronal death characterized histopathologically in AD. The origin of Alzheimer's disease is generally not known; its development is likely triggered by unknown environmental factors. Although it is inconsistent with the link between human exposure to aluminum in everyday life and its contribution to Alzheimer's disease, a growing body of evidence points to aluminum as being one such significant influence.
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Affiliation(s)
- Jisheng Nie
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China.
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Zhu M, Huang C, Ma X, Wu R, Zhu W, Li X, Liang Z, Deng F, Zhu J, Xie W, Yang X, Jiang Y, Wang S, Wu J, Geng S, Xie C, Zhong C. Modulation of miR-19 in Aluminum-Induced Neural Cell Apoptosis. J Alzheimers Dis 2016; 50:1149-62. [DOI: 10.3233/jad-150763] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mingming Zhu
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Cong Huang
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Xiao Ma
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Rui Wu
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Weiwei Zhu
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Xiaoting Li
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
- The Key Laboratory of Modern Toxicology, Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Zhaofeng Liang
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Feifei Deng
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Jianyun Zhu
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Wei Xie
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Xue Yang
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Ye Jiang
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Shijia Wang
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Jieshu Wu
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
- The Key Laboratory of Modern Toxicology, Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Shanshan Geng
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
- The Key Laboratory of Modern Toxicology, Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Chunfeng Xie
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
- The Key Laboratory of Modern Toxicology, Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Caiyun Zhong
- Department of Nutrition and Food Safety, Institute of Toxicology, School of Public Health, Nanjing Medical University, Nanjing, China
- The Key Laboratory of Modern Toxicology, Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, China
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