Protection against Alzheimer's Disease.
Alzheimer's Donation
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A number of studies have suggested that curcumin, the biologically active constituent in turmeric, protects against Alzheimer's disease by turning on a gene that codes for the production of antioxidant proteins. A study published December 2003 in the Italian Journal of Biochemistry discussed curcumin's role in the induction of the the heme oxygenase pathway, a protective system that, when triggered in brain tissue, causes the production of the potent antioxidant bilirubin, which protects the brain against oxidative (free radical) injury. Such oxidation is thought to be a major factor in aging and to be responsible for neurodegenerative disorders including dementias like Alzheimer's disease. Another study conducted jointly by an Italian and U.S. team and presented at the American Physiological Society's annual scientific conference, held April 17-21, 2004 in Washington, DC, confirmed that curcumin strongly induces expression of the gene, called hemeoxygenase-1 (HO-1) in astrocytes from the hippocampal region of the brain.
Alzheimer's disease results when a protein fragment called amyloidβ accumulates in brain cells, producing oxidative stress and inflammation, and forming plaques between nerve cells (neurons) in the brain that disrupt brain function. Amyloid is a general term for protein fragments that the body produces normally. Amyloidβ is a protein fragment snipped from another protein called amyloid precursor protein (APP). In a healthy brain, these protein fragments are broken down and eliminated. In Alzheimer's disease, the fragments accumulate, forming hard, insoluble plaques between brain cells.
In persons with Alzheimer's disease, immune system cells called macrophages, which would normally ingest and destroy waste products-including the beta-amyloid proteins that deposit in the brain forming the plaques characteristic of Alzheimer's- don't work very well.
Research published in the Journal of Alzheimer's Disease, (Zhang L, Fiala M, et al), indicates that curcuminoids, phytonutrient compounds found in turmeric that give the spice its yellow color, stimulate the macrophages of Alzheimer's patients' to clear out beta-amyloid plaques.
Following up on earlier experiments that showed curcuminoids enhanced clearance of beta-amyloid in animals, researchers at the University of California-LA, studied the blood of six patients with Alzheimer's disease, ranging in age from 65 to 84, and three healthy controls.
When macrophages were extracted from the subjects' blood and exposed in the lab to curcumin, the macrophages of three of the Alzheimer's patients showed greatly improved clearance of beta-amyloid deposits. The patient's age and how far his or her Alzheimer's had progressed appeared to influence curcumin's effectiveness, with younger and early-stage Alzheimer's patients benefiting the most. For one delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.
SEE: http://whfoods.org/genpage.php?tname=foodspice&dbid=78#healthbenefits
Alzheimer's Donation
Donate Online Now
.
A number of studies have suggested that curcumin, the biologically active constituent in turmeric, protects against Alzheimer's disease by turning on a gene that codes for the production of antioxidant proteins. A study published December 2003 in the Italian Journal of Biochemistry discussed curcumin's role in the induction of the the heme oxygenase pathway, a protective system that, when triggered in brain tissue, causes the production of the potent antioxidant bilirubin, which protects the brain against oxidative (free radical) injury. Such oxidation is thought to be a major factor in aging and to be responsible for neurodegenerative disorders including dementias like Alzheimer's disease. Another study conducted jointly by an Italian and U.S. team and presented at the American Physiological Society's annual scientific conference, held April 17-21, 2004 in Washington, DC, confirmed that curcumin strongly induces expression of the gene, called hemeoxygenase-1 (HO-1) in astrocytes from the hippocampal region of the brain.
Alzheimer's disease results when a protein fragment called amyloidβ accumulates in brain cells, producing oxidative stress and inflammation, and forming plaques between nerve cells (neurons) in the brain that disrupt brain function. Amyloid is a general term for protein fragments that the body produces normally. Amyloidβ is a protein fragment snipped from another protein called amyloid precursor protein (APP). In a healthy brain, these protein fragments are broken down and eliminated. In Alzheimer's disease, the fragments accumulate, forming hard, insoluble plaques between brain cells.
In persons with Alzheimer's disease, immune system cells called macrophages, which would normally ingest and destroy waste products-including the beta-amyloid proteins that deposit in the brain forming the plaques characteristic of Alzheimer's- don't work very well.
Research published in the Journal of Alzheimer's Disease, (Zhang L, Fiala M, et al), indicates that curcuminoids, phytonutrient compounds found in turmeric that give the spice its yellow color, stimulate the macrophages of Alzheimer's patients' to clear out beta-amyloid plaques.
Following up on earlier experiments that showed curcuminoids enhanced clearance of beta-amyloid in animals, researchers at the University of California-LA, studied the blood of six patients with Alzheimer's disease, ranging in age from 65 to 84, and three healthy controls.
When macrophages were extracted from the subjects' blood and exposed in the lab to curcumin, the macrophages of three of the Alzheimer's patients showed greatly improved clearance of beta-amyloid deposits. The patient's age and how far his or her Alzheimer's had progressed appeared to influence curcumin's effectiveness, with younger and early-stage Alzheimer's patients benefiting the most. For one delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.
SEE: http://whfoods.org/genpage.php?tname=foodspice&dbid=78#healthbenefits
posted by Valery Yermalitsky at
6:26 AM
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