Fataneh Hashempour-Baltork
1 
, Parastou Farshi
2, Adel Mirza Alizadeh
3, Sevda Eskandarzadeh
4, Solmaz Abedinzadeh
5, Sodeif Azadmard-Damirchi
6* , Mohammadali Torbati
5* 1 Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
2 Food Science Institute, Kansas State University, Manhattan, KS, USA.
3 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4 Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
5 Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
6 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Abstract
Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several factors which could clarify the possible pathogenesis of neurodegenerative diseases, next to aging as the main risk, the dietary related diseases are the most important. Vegetable oils, which are composed of triacyclglycerols as the main components and several other components in a trace amount, are the main part of our diet. This review aims to study the effect of refined or unrefined vegetable oil consumption as a preventive or aiding strategy to slow or halt the progression of neurodegenerative diseases. In the refining process, owing to the chemical materials or severe temperatures of the refining process, removal of the desirable minor components is sometimes unavoidable and thus a worrisome issue affecting physical and neurological health.