Professor Giovanni Scapagnini MD PhD
Assistant Professor, Institute of Neurological Sciences, Italian National Research Council, Catania, Italy
Assistant Professor, Blanchette Rockefeller Neurosciences Institute, West Virginia University, Rockville (MD), USA
Visiting Professor, Institute of Human Virology, University of Maryland, Baltimore (MD), USA

Professor Scapagnini attended the University of Catania School of Medicine and Surgery in Catania, Italy and graduated in 1992 with a medical degree. He continued his education by obtaining a Ph.D. in Neurobiology also from the University of Catania in 2000. Since completing his education, Dr. Scapagnini has conducted research with the Institute of Pharmacology School of Medicine associated with the University of Catania and has worked as a Visiting Scientist with Department of Surgical Research, Northwick Park Institute for Medical Research, Harrow, UK in 1999, and with Laboratory of Adaptive Systems, National Institute of Neurological Disorders and Stroke, National Institute of Health in Bethesda, MD, USA in 2000. Dr. Scapagnini currently holds two academic positions as Assistant Professor with the Institute of Neurological Sciences, Italian National Research Council and with Blanchette Rockefeller Neurosciences Institute, West Virginia University. He has recently obtained a visiting professorship with the Institute of Human Virology, University of Maryland, where he is in charge of a research project on HIV dementia. He is also the scientific director of the “Research & Progress” foundation, founded by Dr Robert C. Gallo. He is author of 35 indexed scientific papers and several book chapters. His fields of research regard gene expression profiles of cellular stress response and biology and molecular mechanisms of brain aging and nerurodegenerative disorders. In particular he has studied the anti-aging activities of several nutraceuticals present in the Mediterranean diet.

2011 - Food for the brain,nutritional strategies against brain ageing and cognitive decline.

Food can affect brain health and mental function in several ways and at different levels. Amounts and quality of dietary factors have been shown to influence cognitive processes and synaptic plasticity, beyond their energetic values. In fact, specific dietary components can affect multiple brain processes by regulating neurotransmitter pathways, synaptic transmission, membrane fluidity and signal-transduction pathways. Furthermore food’s ability to prevent and protect against brain ageing and neurodegenerative diseases is starting to be recognized. Among functional food’s components, dietary lipids, vitamins and polyphenols seems to play a crucial role in brain functions. Omega-3 polyunsaturated fatty acids are normal constituents of cell membranes and are essential for normal brain development and physiology. Dietary deficiency of omega-3 fatty acids in humans has been associated with increased risk of several mental disorders, including attention-deficit disorder, depression and Alzheimer’s disease. Adequate levels of vitamins, such as B vitamins, are essential for brain function, and folate deficiency can lead to neurological disorders, such as depression and cognitive impairment. In recent years, there has been a growing interest, supported by a large number of experimental and epidemiological studies, for the beneficial effects of some phenolic substances, contained in commonly used spices and vegetables, in preventing various age-related pathologic conditions, included cognitive disorders and neurodegenerative diseases. Although the exact mechanisms by which polyphenols promote these effects remain to be elucidated, several reports have shown their ability to stimulate a general xenobiotic response in the target cells, activating multiple defense genes. Data from our and other laboratories have previously demonstrated that curcumin, the yellow pigment of curry, strongly induces heme-oxygenase-1 (HO-1) expression and activity in different brain cells via the activation of heterodimers of NF-E2-related factors 2 (Nrf2)/antioxidant responsive element (ARE) pathway. Many studies clearly demonstrate that activation ofNrf2 target genes, and particularly HO-1, in astrocytes and neurons is strongly protective against inflammation, oxidative damage, and cell death. Furthermore, we have demonstrated that other phenolics, such as epigallocatechin-3-gallate, caffeic acid phenethyl ester and ethyl ferulate, are also able to protect neurons via HO-1/Nrf2 induction. These studies identify a novel class of compounds that could be used for therapeutic purposes as preventive agents against brain ageing and cognitive decline. In conclusion several evidences are improving an upcoming field of science, named nutritional neuroscience, that identify dietary manipulations as a viable strategy for enhancing cognitive abilities and protecting the brain from damage, promoting repair and counteracting the effects of aging.