Urolithins, compounds which are created when the gut breaks down polyphenols in pomegranate extract, may protect against Alzheimer's disease, a new study reports.
EGCG and tannic acid, polyphenols found in green tea and red wine, may help to effectively block the formation of toxic amyloid structures, researchers report. The findings may pave the way to developing new treatments for amyloid-related neurodegenerative disorders and genetic metabolic disorders.
A diet containing compounds found in green tea and carrots reversed Alzheimer’s-like symptoms in mice genetically programmed to develop symptoms of the disease.
Adding walnuts to your diet could help protect against age-related cognitive decline, a new study reports. Walnuts contain polyphenols and omega-3 fatty acids, which counteract the oxidative stress and inflammation that contribute to cognitive decline.
Consuming a flavonoid-rich diet could help combat the development and progression of Alzheimer's disease for those with risk factors. Low intake of specific flavonoids, especially anthocyanins, which are found in blueberries and strawberries, was associated with a four-fold risk of developing Alzheimer's.
Caffeine and urate have been associated with a reduced risk of idiopathic Parkinson's disease. Researchers noted a lower caffeine intake in idiopathic Parkinson's patients. Increasing caffeine consumption was linked to decreased odds of being diagnosed with Parkinson's. Lower levels of blood urate were also associated with an increased risk of Parkinson's disease.
Pomegranate juice appears to have neuroprotective effects in pregnancies marked by intrauterine growth restriction. Researchers found pomegranate juice reduced the risk of brain injury in infants with IUGR, especially when pregnant women drank it during the third trimester.
Polyphenols can reduce inflammation in older people by altering the intestinal microbiota and inducing the production of indole 3-propionic acid.