Wine, apples, cabbage ward off brain damage, memory loss
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POTATOES, apples, red wine and cabbage all contain substances that act in the same way as drugs used to treat memory loss arising from Alzheimer’s, a reason you must eat them regularly.
They all contain a compound called Resveratrol,that helps to lower levels of the protein material called amyloid-beta peptides that cause the plaques in the brain leading to Alzheimer’s disease, Philippe Marambaud and his colleagues at the Litwin-Zucker Research Centre for the study of Alzheimer’s disease and Memory Disorders said.
Writing in an issue of Journal of Biological Chemistry, they said; “Grape and wines, compared to other plant sources of resveratrol including berries and peanuts, contain more than 600 different components, including well-characterised antioxidant molecules. that work in synergy with small amounts of resveratrol to slow down the progression of the neurodegenerative process in humans.” A Mount Sinai School of Medicine study found giving mice with amyloid plaques red wine slows their memory loss and brain cell death - adding to the body of science linking compounds in the beverage to slowing the Alzheimer’s disease - related symptom.
In the Mount Sinai study, the mice’s wine intake was aligned to what is the equivalent of moderate consumption in humans - a five-ounce glass per day for women and two for men. Is that all? No. Evidences continue to mount suggesting moderate drinking of alcohol could sharpen the mind. The Wake Forest University Baptist Medical Centre in the US researches reported from their study that women aged between 65 and 79 years who consumed between one or two drinks a day, tended to perform better on tests for cognitive function and dementia.
“Women who reported drinking one or more drinks a day had a 40 per cent lower risk of significant declines in learning function over time compared to women who reported no alcohol intake” said lead researcher, Mark Espeland, a professor of Public Health Sciences. Consumption of fruit and vegetable juice may overcome mental ageing and damages too, so confirming some benefit to ageing people. Drinking three glasses of fruit or vegetable juice a week could cut the risk of Alzheimer’s disease by a whopping 75 per cent, Qi Dai wrote in the American Journal of Medicine.
Two apples a day, or a glass or apple juice similarly Prof. Thomas Shea, from the University of Massachusetts Lowell said will keep Alzheimer’s at bay by boosting levels of a neurotransmitter according to results from an animal study. However, “eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress - and so we should eat such antioxidant - rich foods,” he said. Although how Alzheimer’s develops is not fully clear , but supports are gathering that the build up of plaque from amyloid deposits are associated with an increase in brain cell damage and death from oxidative stress.
The result of the study which appears to show that the benefits may not be exclusively related to the antioxidant properties of the fruit indicates that apple juice consumption could increase the production of the essential neurotransmitter acetylcholine in the brain, resulting in improved memory. Levels of acetylchloline decrease naturally during ageing, but a substantially bigger drop in acetylcholine levels are associated with Alzheimer’s disease. Indeed, the role of acetylcholine in the brain forms the basis of many medications for Alzheimer’s that seek to increase brain levels of the neurotransmitter to retard mental decline in Alzheimer’s patients.
Calorie-intake cut could also delay the onset of Alzheimer’s disease, found another Mount Sinai School of Medicine study conducted on primates. Its result that suggest healthy eating not only benefits the waistline but also learning functions. The study set for publication in November’s Journal of Alzheimer’s disease, entitled: “Calorie restriction attenuates Alzheimer’s disease type brain amyloidosis in Squirrel monkeys” found that an approximately 30 per cent calorie reduction resulted in reduced Alzheimer’s.
In the study of 8,000 people published in The Lancet Medical Journal, Dr. Monigue Breteler and her colleagues also said a light to moderate drinking cut the risk of dementia by 42 per cent and of vascular dementia, another form of senility, by 70 per cent. What diet can do to reduce the problem of this disease is further substantiated by a study on red cabbage. Red cabbage was seen to reduce the build-up of certain plaques in the brain that could cause Alzheimer’s disease. Its anthocyanins and other polyphenols offer protection against oxidative stress that increases the brain’s chances of cell damage and death.
Writing in the journal LWT - Food Science and Technology, Ho Jin Heo and Chang Yong Lee from Cornell University said additional consumption of vegetables such as red cabbages may be beneficial to increase chemo preventive effects in diseases like Alzheimer’s. Hot on the heels of this is a similar report in the Journal of Science of Food and Agriculture from New Zealand researchers who looked at blackcurrant extracts and Alzheimer’s. Its protective effect was linked to its high anthocyanin content, suggesting the extract could be included in a range of processed functional foods.