Between the effective vitamins, the “good fats“to eat, useful berries to prevent the disease, leafy green vegetables… In short, Alzheimer’s is constantly being linked to what is on our plates. risks in the face of this dementia: strawberries, according to an article appeared in the Journal of Alzheimer’s Disease.
It was researchers from Chicago who looked into the question, analyzing what 575 people who died late (on average at 91 years old) ate. They compared their diets to their neuropathological assessments, and found thatan ingredient made the difference in the face of this type of dementia that is Alzheimer’s: pelargonidin.
A key ingredient in strawberries
The latter is a so-called bioactive compound, which is thought to have a favorable effect on the aggregation of Tau protein in the brain. However, this protein is incriminated in the development of Alzheimer’s, like the reminds Inserm : “In Alzheimer’s disease, two cerebral pathological phenomena are well described: the accumulation of beta-amyloid peptides and the transformation of Tau, a structural protein, into abnormally phosphorylated and aggregated forms. Together, they progressively promote neuronal degeneration, loss of memory and executive functions.”
Actually pelargonidin is one of the ingredients found in strawberries, which are said to be rich in it. They could therefore help prevent the risk of neuroinflammation, according to the researchers. If this advances research, we obviously cannot come to the conclusion that the simple fact of eating strawberries would protect against Alzheimer’s…
Source: Pelargonidin and Berry Intake Association with Alzheimer’s Disease Neuropathology, Journal of Alzheimer’s Disease.
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