4 Things You Can Feed Your Brain to Avoid Alzheimer’s

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Alzheimer’s disease continues to grow at an unprecedented rate, threatening both the quality of life of those suffering from the disease and the health care system itself, as billions are spent to care for the millions suffering from this disease.  People with Alzheimer’s have a protein called amyloid that builds up in the brain.  Amyloid attaches to brain cells causing brain cell proteins to become malformed, defective, leading to brain cell death.  The end result is a loss of cognitive abilities, including memory loss and functions of daily living.

Prior studies have found the antioxidants, EGCG, a chemical found in green tea, and resveratrol, a chemical found in red wine, with a lower risk of dementia and higher cognitive function in older adults.  A new study published in the Journal of Biological Chemistry has found these chemicals actually change the shape of amyloid proteins so they are unable to attach to brain cells and kill them.  

In another study published in the Journal of Alzheimer’s Disease, researchers have found a different mechanism how vitamin D3 and curcumin, a compound in the spice, tumeric, can help the body clear the brain of amyloid.  This study showed that both D3 and curcumin trigger specialized immune cells called macrophages to remove amyloid protein from the brain.

 

What We Have to Say:  According to this research, Alzheimer’s may not be a natural part of aging, but a disease triggered by lifestyle (poor diet and nutrition, lack of exercise, etc.).  It appears the compounds in green tea and red wine prevent amyloid from attaching to brain cells and vitamin D3 and curcumin help remove any amyloid that builds up in the brain.  This gives us effective strategies to reduce the risk of Alzheimer’s:  Drink green tea and red wine (in moderation, of course), and get sun exposure and take supplements for vitamin D3 and add the spice, tumeric, in your cooking.

 

Sources:

https://www.sciencedaily.com/releases/2013/02/130205200241.htm

https://www.sciencedaily.com/releases/2012/03/120306131845.htm