<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018001200005</article-id>
<article-id pub-id-type="doi">10.20960/nh.2281</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estrategias nutricionales que mejoran la función cognitiva]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutrition strategies that improve cognitive function]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez García]]></surname>
<given-names><![CDATA[Rosa María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Ortega]]></surname>
<given-names><![CDATA[Ana Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Sobaler]]></surname>
<given-names><![CDATA[Ana M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortega]]></surname>
<given-names><![CDATA[Rosa M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Castilla-La Mancha Facultad de Enfermería Departamento de Enfermería, Fisioterapia y Terapia Ocupacional]]></institution>
<addr-line><![CDATA[Cuenca ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hospital San Rafael Unidad de Gastroenterología Pediátrica ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Complutense Facultad de Farmacia Departamento de Nutrición]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>spe6</numero>
<fpage>16</fpage>
<lpage>19</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018001200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018001200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018001200005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La capacidad cognitiva puede verse influida por los componentes de la dieta. Los alimentos de bajo índice glucémico parecen mejorar la atención, la memoria y la capacidad funcional, mientras que los ricos en azúcares simples se asocian con dificultad de concentración y atención. El cerebro necesita un aporte continuado de aminoácidos para la síntesis de neurotransmisores, especialmente serotonina y catecolaminas. Niveles bajos de serotonina se han relacionado con una disminución del aprendizaje, del razonamiento y de la memoria. La calidad y el tipo de grasa alimentaria también pueden afectar a la función intelectual y mental. La elevada ingesta de grasa saturada se ha relacionado con un deterioro cognitivo, mientras que el consumo de ácidos grasos poliinsaturados (docosahexaenoico) tiene efectos beneficiosos en su prevención. Es aconsejable el consumo de dietas con una adecuada proporción (5:1) de ácidos grasos omega-6:3 (dieta mediterránea), dado que se asocian con una mejor memoria y un menor riesgo de deterioro cognitivo. Las vitaminas B1, B6, B12, B9 (ácido fólico) y D, colina, hierro y yodo ejercen efectos neuroprotectores y mejoran el rendimiento intelectual. Paralelamente, los antioxidantes (vitaminas C, E y A, cinc, selenio, luteína y zeaxantina) tienen un papel muy importante en la defensa contra el estrés oxidativo asociado al deterioro mental y en la mejora de la cognición. Actualmente, existe un elevado consumo de dietas ricas en grasas saturadas y azúcares refinados y baja ingesta de frutas, verduras y agua, lo que puede ser desfavorable para la capacidad cognitiva. Una nutrición adecuada es necesaria para optimizar la función cerebral y prevenir el deterioro cognitivo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cognitive capacity can be influenced by components of the diet. Low glycemic index foods seem to improve attention, memory and functional capacity, while those rich in simple sugars are associated with difficulty in concentration and attention. The brain needs a continuous supply of amino acids for the synthesis of neurotransmitters, especially serotonin and catecholamines. Low levels of serotonin have been linked to decreased learning, reasoning and memory. The quality and type of dietary fat can also affect intellectual and mental capacity. High saturated fat intake has been related to cognitive deterioration while the consumption of polyunsaturated fatty acids (docosahexaenoic acid) has beneficial effects in their prevention. It is advisable to consume diets with an adequate ratio (5:1) of omega-6: 3 fatty acids (Mediterranean diet) given that they are associated with better memory capacity and lower risk of cognitive deterioration. Vitamins B1, B6, B12, B9 (folic acid) and D, choline, iron and iodine exert neuroprotective effects and improve intellectual performance. In parallel, antioxidants (vitamins C, E, A, zinc, selenium, lutein and zeaxanthin) have a very important role in the defense against oxidative stress associated with mental deterioration and in the improvement of cognition. Currently, there is a high consumption of diets rich in saturated fats and refined sugars and low intake of fruits, vegetables and water that can negatively affect cognitive ability. Adequate nutrition is necessary to optimize brain function and prevent cognitive decline.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Nutriente]]></kwd>
<kwd lng="es"><![CDATA[Cerebro]]></kwd>
<kwd lng="es"><![CDATA[Función cognitiva]]></kwd>
<kwd lng="en"><![CDATA[Nutrient]]></kwd>
<kwd lng="en"><![CDATA[Brain]]></kwd>
<kwd lng="en"><![CDATA[Cognitive function]]></kwd>
</kwd-group>
</article-meta>
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