Foods and supplements rich in polyphenols, omega 3 fatty acids and vitamin E have been found to be effective in reducing the risk and damage of Alzheimer's.
Alzheimer’s is a degenerative disease of the brain that results in memory loss, language disorder and cognitive impairment. The disease was first identified by Dr. Aloi Alzheimer who found two neurological abnormalities to be the signposts of the condition—plagues and tangles in the brain that reduce brain tissue volume, contributing to the degeneration and eventual death of neural cells. Out of 100 people, 15 will develop Alzheimer's disease before the age of 85. Recent research has uncovered three food compounds that have the ability to slow down the development of Alzheimer’s: polyphenols, omega-3 fatty acids and vitamin E.
Polyphenols
Polyphenols are a group of chemical substances found in plants; they are rich in antioxidants. Examples are resveratrol in blueberries and grapes (red wine) and EGCG in green tea; both compounds decrease the risk of Alzheimer’s because of their ability to reduce the formation of plaques. Studies show that people who are regular green tea drinkers or moderate red wine drinkers have a lower chance of developing the disease.
Fruit juices, especially those from blueberries and pomegranates are rich in polyphenols. A recent study shows that people who drink juices 3 or more times per week are 76% less likely to develop signs of brain damage than those who drink less than one serving per week.
Omega-3 Fatty Acids
Omega-3 fatty acids are essential for neurocognitive development and normal brain functioning. Recent studies indicate that the consumption of a specific omega-3 fatty acid —DHA—enhances neural communication and memory performance. One study shows that the rate of decline from Alzheimer’s is reduced by 10-13 % in a single year among people who consume one or more fish meals per week. Eating fish more often can significantly decrease the risk of developing the disease.
Vitamin E
Vitamin E, a strong antioxidant, may combat free radical damage caused by aging. The damage free radicals produce from oxidative stress contributes to Alzheimer's’ Disease. A research study conducted by Dr. Valory Pavlik, associate professor with the Alzheimer's Disease and Memory Disorders Center at Baylor College of Medicine in Houston shows that a high dosage of vitamin E prolongs the survival rate of Alzheimier's patients. The 15 year study traces the survival rates of 847 patients. 2/3 of the patients were prescribed daily doses of 1000 IU of vitamin E and an Alzheimer medication. Under 10% of the patients took just vitamin E; a control group of 15% took neither medication nor vitamin. Compared to the control group, patients who took the daily dosage of vitamin E (with or without Alzheimer's medication) extended their lifespan by 26%. Foods rich in vitamin E include nuts,wheat germ and sunflower seeds.
From these data, it is clear that dietary changes can bring about effective reduction in Alzheimer’s risk and damage. Recent research has shown that the healing properties in food and supplements cannot be overlooked.
The copyright of the article How to Reduce the Risk and Damage of Alzheimer's in Nutrition is owned by Mary Desaulniers. Permission to republish How to Reduce the Risk and Damage of Alzheimer's in print or online must be granted by the author in writing.
What are we going to do with grandpa? Grandpa doesn't have Alzheimer's yet,
but last year he didn't remember much of anything except to tell the same
old stories. It's obvious his short term memory is fading fast and he often
struggles with remembering the grandkid's names. His memory medication
doesn't seem to provide much relief and it's very expensive.
Having a friend or family member suffering from cognitive decline is
reason enough for us all to be concerned ourselves. Believe it or not, 40%
of people in the U.S., and elsewhere, will face some form of cognitive
decline in their lifetimes. At current rates, within the next decade, the
number of persons with Alzheimer's disease or other forms of dementias may
double.
Now there is increasing evidence that dietary factors
play a major role in onset rates. New research suggests the disease is
increasingly preventable. Non-genetic factors include upwards of 90 percent
of Alzheimer's cases. Genetic factors are linked to a receptor in the brain
involved in fat metabolism.
Recent studies from the Swedish
medical university Karolinska Institutet show mice given a high fat, high
sugar and high cholesterol diet for nine months developed preliminary signs
of Alzheimer's Disease using markers also seen in patients. The study
results have yet to be reproduced, but are supported by numerous
correlative studies in the scientific literature that suggest diet and
lifestyle are increasingly considered central factors in the onset and
prevention of the disease.
Top researchers are now reporting
that Alzheimer's, the most debilitating form of dementia, may also be
linked to chronic omega-3 DHA (docosahexaenoic acid) nutritional
deficiencies. In what is known as the Framingham Study, trial subjects with
low plasma DHA levels were at greater risk of onset plus DHA levels were
lower in the brain and plasma of patients with dementia.
Doctors
always will say diet and lifestyle are the first consideration. In
addition, research suggesting DHA is the only omega-3 that protects
cognitive function during aging, a topic reiterated by a recent Johns
Hopkins Health Alert (johnshopkinshealthalerts.com), which states that
appropriate levels of dietary DHA alone could help prevent up to 70% of new
Alzheimer's cases.
Learn more at http://www/source-omega.com
Jan 3, 2009 11:57 PM
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Dec 31, 2008
