2023-06-18 13:00:00
New research has emerged in the ongoing quest to fight Alzheimer’s disease, and it’s linked to the potential brain-protective power of…strawberries.
Researchers from Rush University Medical Center have unveiled results suggesting that incorporating this sweet fruit into your daily diet as a snack, in cereals, salads or smoothies may help protect against Alzheimer’s disease.
The groundbreaking study, recently published in the Journal of Alzheimer’s Disease, focused on the role of a bioactive compound called pelargonidin, abundantly present in strawberries.
The researchers found a potential association between pelargonidin and a decrease in neurofibrillary tau tangles, a key feature of Alzheimer’s disease. These tangles develop due to abnormal changes in the tau proteins that accumulate in the brain.
How strawberries can protect against Alzheimer’s disease?
Dr. Julie Schneider, study author and associate professor and neuropathologist at Rush Alzheimer’s Disease Center at Rush University Medical Center, explained the possible mechanism behind these findings.
“We suspect that the anti-inflammatory properties of pelargonidin may decrease overall neuroinflammationwhich can reduce the production of cytokines“, she said.
Cytokines are cell-produced proteins that regulate inflammatory responses, and their involvement in Alzheimer’s disease, including plaques and tangles, has been well documented. These data suggest that pelargonidin has the potential to protect the aging brain against the development of Alzheimer’s disease pathology.
Of all the berries, strawberries stand out as the most abundant source of pelargonidinmaking it an attractive dietary supplement for those concerned about brain health.
The study relied on a large dataset from the Rush Memory and Aging Project (MAP), an ongoing long-term study that began in 1997. As part of this project, researchers analyzed information from 575 deceased participants who had provided complete nutritional information and detailed throughout the follow-up period.
Individuals underwent brain autopsies, with average age of death recorded at 91.3 years. Of the participants, 452 did not carry the APOE 4 gene, the strongest genetic risk factor for Alzheimer’s disease, while 120 people carried the gene. Diet assessments were conducted using questionnaires of food frequency spanning nearly two decades, alongside post-mortem neuropathological assessments.
To assess cognitive abilities, participants underwent annual standardized tests in five key areas: episodic memory, working memory, semantic memory, visuospatial ability and perceptual speed.
“Although pelagonidine needs further investigation for its role in maintaining brain health in older adults, this gives a simple change anyone can make to their dietadded Puja Agarwal, PhD, study author and nutritional epidemiologist.
“We did not see the same effect in people with the Alzheimer’s disease-associated APOE 4 gene, but this may be due to the smaller sample size of individuals in this study who had the gene. “, said Agarwal.
Although further research is warranted to fully understand the exact mechanisms and potential implications of pelargonidin in the prevention of Alzheimer’s disease, this study represents an exciting step towards a natural and accessible approach to preserving brain health.
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