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Viticul., 55, 67, 10.5344\u002Fajev.2001.52.2.67",{"doi":5195},"10.5344\u002Fajev.2001.52.2.67",{"id":24,"text":5197,"url":24,"identifiers":5198},"Bouzrara H, 2000, Int. Sugar J., 102, 194",{},{"id":24,"text":5200,"url":24,"identifiers":5201},"10.1016\u002FS0255-2701(02)00010-7",{"doi":5200},{"id":24,"text":5203,"url":24,"identifiers":5204},"10.1016\u002Fj.tifs.2005.03.020",{"doi":5203},{"id":24,"text":5206,"url":24,"identifiers":5207},"10.1016\u002Fj.jfoodeng.2003.10.002",{"doi":5206},{"id":24,"text":5209,"url":24,"identifiers":5210},"10.1016\u002Fj.ifset.2007.06.002",{"doi":5209},{"id":24,"text":5212,"url":24,"identifiers":5213},"de Haan SWH. 2007. Circuitry and pulse shapes in pulsed electric field treatment of food. See Lelieveld et al. 2007, pp. 43–69",{"doi":5214},"10.1533\u002F9781845693831.1.43",{"id":24,"text":5216,"url":24,"identifiers":5217},"10.1007\u002Fs11947-007-0017-y",{"doi":5216},{"id":24,"text":5219,"url":24,"identifiers":5220},"10.1080\u002F10408690091189257",{"doi":5219},{"id":24,"text":5222,"url":24,"identifiers":5223},"Doevenspeck H. 1960. 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Food Sci. Technol., 31, 720",{},{"id":24,"text":3857,"url":24,"identifiers":5297},{"doi":3857},{"id":24,"text":3679,"url":24,"identifiers":5299},{"doi":3679},{"id":24,"text":5301,"url":24,"identifiers":5302},"Koehler E, Toepfl S, Knorr D, Pulz O. 2005. Unconventional procedures for the production and stabilization of extracts with active agents.Eur. Work. 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London: Academic. 461 pp. 2nded.",{},{"id":24,"text":5341,"url":24,"identifiers":5342},"10.1016\u002Fj.seppur.2006.06.007",{"doi":5341},{"id":24,"text":5344,"url":24,"identifiers":5345},"10.1081\u002FDRT-200032709",{"doi":5344},{"id":24,"text":5347,"url":24,"identifiers":5348},"10.1016\u002Fj.foodres.2009.11.005",{"doi":5347},{"id":24,"text":5350,"url":24,"identifiers":5351},"10.1016\u002Fj.tifs.2010.02.002",{"doi":5350},{"id":24,"text":5353,"url":24,"identifiers":5354},"10.1016\u002Fj.jfoodeng.2009.12.017",{"doi":5353},{"id":24,"text":5356,"url":24,"identifiers":5357},"10.1021\u002Fjf904035v",{"doi":5356},{"id":24,"text":5359,"url":24,"identifiers":5360},"10.1016\u002Fj.foodchem.2010.11.164",{"doi":5359},{"id":24,"text":5362,"url":24,"identifiers":5363},"10.1016\u002Fj.foodchem.2009.08.018",{"doi":5362},{"id":24,"text":5365,"url":24,"identifiers":5366},"10.1111\u002Fj.1750-3841.2009.01343.x",{"doi":5365},{"id":24,"text":4302,"url":24,"identifiers":5368},{"doi":4302},{"id":24,"text":5370,"url":24,"identifiers":5371},"10.1111\u002Fj.1365-2621.1999.tb12272.x",{"doi":5370},{"id":24,"text":5373,"url":24,"identifiers":5374},"10.1016\u002FS0924-2244(02)00032-8",{"doi":5373},{"id":24,"text":5376,"url":24,"identifiers":5377},"10.1016\u002F0891-5849(95)02227-9",{"doi":5376},{"id":24,"text":5379,"url":24,"identifiers":5380},"Sacchi KL, 2005, Am. J. Enol. Viticul., 56, 197, 10.5344\u002Fajev.2005.56.3.197",{"doi":5381},"10.5344\u002Fajev.2005.56.3.197",{"id":24,"text":5383,"url":24,"identifiers":5384},"10.1109\u002FTPS.2010.2050073",{"doi":5383},{"id":24,"text":5386,"url":24,"identifiers":5387},"10.1007\u002Fs12393-010-9017-1",{"doi":5386},{"id":24,"text":5389,"url":24,"identifiers":5390},"Sánchez-Gimeno AC, 2010, Improving the extraction of virgin olive oil by pulsed electric fields",{},{"id":24,"text":5392,"url":24,"identifiers":5393},"10.1007\u002Fs12393-010-9023-3",{"doi":5392},{"id":24,"text":5395,"url":24,"identifiers":5396},"10.1016\u002Fj.ifset.2006.08.005",{"doi":5395},{"id":24,"text":5398,"url":24,"identifiers":5399},"10.1007\u002Fs00217-007-0669-x",{"doi":5398},{"id":24,"text":5401,"url":24,"identifiers":5402},"10.1109\u002FTPS.2002.804212",{"doi":5401},{"id":24,"text":5404,"url":24,"identifiers":5405},"10.1016\u002FS0260-8774(01)00102-9",{"doi":5404},{"id":24,"text":5407,"url":24,"identifiers":5408},"10.1111\u002Fj.1745-4530.2003.tb00588.x",{"doi":5407},{"id":24,"text":5410,"url":24,"identifiers":5411},"10.1016\u002FS1567-5394(01)00138-4",{"doi":5410},{"id":24,"text":5413,"url":24,"identifiers":5414},"10.1016\u002Fj.bbagen.2005.05.006",{"doi":5413},{"id":24,"text":5416,"url":24,"identifiers":5417},"Toepfl S, Heinz V, Knorr D. 2006a. Application of pulsed electric field technology for the food industry. See Raso & Heinz 2006, pp. 197–221",{"doi":5418},"10.1007\u002F978-0-387-31122-7_7",{"id":24,"text":5420,"url":24,"identifiers":5421},"Toepfl S, Heinz V. 2007a. History of pulsed electric field treatment. See Lelieveld et al. 2007, pp. 9–39",{"doi":5422},"10.1533\u002F9781845693831.9",{"id":24,"text":5424,"url":24,"identifiers":5425},"Toepfl S, 2007, Fleischwirtschaft Int., 1, 62",{},{"id":24,"text":4432,"url":24,"identifiers":5427},{"doi":4432},{"id":24,"text":5429,"url":24,"identifiers":5430},"10.1016\u002FS0006-3495(91)82054-9",{"doi":5429},{"id":24,"text":5432,"url":24,"identifiers":5433},"Van der Poel PW, Schiweck H, Schwarz T. 1998.Sugar Technology. Beet and Cane Sugar Manufacture.Berlin: Bartens. 1120 pp.",{"doi":5434},"10.36961\u002Fst",{"id":24,"text":5436,"url":24,"identifiers":5437},"Vorebiev E, Lebovka NI. 2008.Electrotechnologies for Extraction from Plants and Biomaterilas. New York: Springer, 271 pp.",{},{"id":24,"text":5439,"url":24,"identifiers":5440},"Vorobiev E, Lebovka NI. 2006. Extraction of intracellular components by pulsed electric fields. 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Dementia is one of the fastest growing age-related diseases, with 75 million adults globally projected to develop the condition by 2030. Alzheimer's disease (AD) is the most common form of dementia and represents the most significant stage of cognitive decline. With no cure identified to date for AD, focus is being placed on preventative strategies to slow progression, minimize the burden of neurological disease, and promote healthy aging. Accumulating evidence suggests that nutrition (e.g., via fruit, vegetables, fish) is important for optimizing cognition and reducing risk of AD. This review examines the role of nutrition on cognition and AD, with specific emphasis on the Mediterranean diet (MeDi) and key nutritional components of the MeDi, namely xanthophyll carotenoids and omega-3 fatty acids. 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