Some interesting work being done by the Salk Institute for Biological Studies with organic compounds that appear to provide some protection against memory loss associated with Alzheimer’s and dementia.
The Salk researchers applied flavonols, a type of chemical with strong anti-oxidant properties found in many fruits and vegetables, to a mouse model that mimics symptoms of Alzheimer’s disease.
The results showed that adding a type of flavonol (fisetin) to the diet of mice genetically engineered to have Alzheimer’s symptoms allowed these mice to perform as well as their normal counterparts on water maze tests (a classic lab test for learning and memory).
Another important finding was that adding flavonol to the diet of mice prone to Alzheimer’s did not eliminate the presence of amyloid beta deposits in the brain, even though memory performance improved. This second finding adds further to evidence that the amyloid hypothesis for AD is probably wrong.
The Salk Institute work broadens out alternative methods for preventing Alzheimer’s and dementia, and also points to a growing market for “medical grade” diet and food choices.
See also: When Memory Loss Isn’t Alzheimer’s or Dementia: Vitamin B Deficiencies