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Alzheimer's disease (AD) is characterised by extracellular amyloid deposits, neurofibrillary tangles, synaptic loss, inflammation and extensive oxidative stress. Polyphenols, which include resveratrol, epigallocatechin gallate and curcumin, have gained considerable interest for their ability to reduce these hallmarks of disease and their potential to slow down cognitive decline. Although their antioxidant and free radical scavenging properties are well established, more recently polyphenols have been shown to produce other important effects including anti-amyloidogenic activity, cell signalling modulation, effects on telomere length and modulation of the sirtuin proteins. Brain accessible polyphenols with multiple effects on pathways involved in neurodegeneration and ageing may therefore prove efficacious in the treatment of age-related diseases such as AD, although the evidence for this so far is limited. This review aims to explore the known effects of polyphenols from various natural and synthetic sources on brain ageing and neurodegeneration, and to examine their multiple mechanisms of action, with an emphasis on the role that the sirtuin pathway may play and the implications this may have for the treatment of AD., (Copyright © 2013 Elsevier B.V. All rights reserved.)

Autophagy is a lysosomal degradation process that evolved as a starvation response in lower eukaryotes and has gained numerous functions in higher organisms. In animals, autophagy works as a central process in cellular quality control by removing waste or excess proteins and organelles. Impaired autophagy and the age-related decline of this pathway favour the pathogenesis of many diseases that occur especially at higher age such as neurodegenerative diseases and cancer. Caloric restriction (CR) promotes longevity and healthy ageing. Currently, the contributing role of autophagy in the context of CR-induced health benefits is being unravelled. Furthermore recent studies imply that the advantages from polyphenol consumption may be also connected to autophagy induction. In this review, the literature on autophagy regulation by (dietary) polyphenols such as resveratrol, catechin, quercetin, silibinin and curcumin is discussed with a focus on the underlying molecular mechanisms. Special attention is paid to the implications of age-related autophagy decline for diseases and the possibility of dietary countermeasures., (Copyright © 2012 Elsevier B.V. All rights reserved.)