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Antioxidants to Reduce Alzheimer's Risk
Posted Jan 25, 2010
A diet rich in antioxidants could delay the onset of Alzheimer's disease or even slow down its evolution, researchers in Spain say.
Study leader Mercedes Unzeta of the Universitat Autonoma de Barcelona and
colleagues said their research suggests the neural networks of the adult brain
susceptible to being destroyed by age and neural diseases such as Alzheimer's
disease can be strengthened through increasing dietary polyphenols and
polyunsaturated fatty acids.
In the study, a cream rich in both polyphenols and polyunsaturated fatty acids
-- a patented mixture of dried fruits, nuts and vegetable oils made by La
Morella Nuts in Reus near Tarragona -- was added to the normal diet of mice.
The study, scheduled to be published in the journal of Alzheimer's Disease,
finds mice eating the cream for 40 days had a significantly higher amount of
brain stem cells than the mice not eating the cream.
Eating the cream was also linked to much less oxidative damage when exposed to the hydroxide peroxide, the study said.
Polyphenols can be found in tea, beer, grapes, wine, olive oil, cocoa, nuts and
other fruits and vegetables. Polyunsaturated fatty acids can be found in blue
fish and vegetables such as corn, soy beans, sunflowers and pumpkins, the
researchers said.
Date: Dec 1, 2009
URL: www.upi.com
Copyright 2009 by United Press International
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