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Flavonols reduce risk of Alzheimer's disease
Lane Simonian
Posted: Sunday, February 2, 2020 9:21 AM
Joined: 12/12/2011
Posts: 4845


A diet high in flavonols appears to reduce the risk of Alzheimer's disease by about 50%.  Flavonols are a subgroup of flavonoids found in a variety of fruits and vegetables.  They represent an important group of antioxidants.

More Flavonol, Less Alzheimer's

— Prospective study points to phyotochemicals as possible neuroprotective agents

https://www.medpagetoday.com/neurology/alzheimersdisease/84603


Lane Simonian
Posted: Friday, May 8, 2020 10:32 AM
Joined: 12/12/2011
Posts: 4845


This is a study on a broader group of compounds (flavanoids), but reaches the same conclusions.

More berries, apples and tea may have protective benefits against Alzheimer's

Older adults who consumed small amounts of flavonoid-rich foods, such as berries, apples and tea, were two to four times more likely to develop Alzheimer's disease and related dementias over 20 years compared with people whose intake was higher, according to a new study led by scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University.

The  of 2,800 people aged 50 and older examined the long-term relationship between eating foods containing flavonoids and risk of Alzheimer's disease (AD) and Alzheimer's disease and related dementias (ADRD)...

  • Low intake of flavonols (apples, pears and tea) was associated with twice the risk of developing ADRD.
  • Low intake of anthocyanins (blueberries, strawberries, and red wine) was associated with a four-fold risk of developing ADRD.
  • Low intake of flavonoid polymers (apples, pears, and tea) was associated with twice the risk of developing ADRD.

The results were similar for AD.

https://medicalxpress.com/news/2020-05-berries-apples-tea-benefits-alzheimer.html


Lane Simonian
Posted: Saturday, May 23, 2020 10:09 AM
Joined: 12/12/2011
Posts: 4845


Flavonoids inhibit the build up of hydrogen peroxide and peroxynitrite in the brain.  That is why a diet high in flavonoids reduces the risk for Alzheimer's disease.

Here is a good study on the advantages of flavonoids:

Defenses Against Peroxynitrite: Selenocompounds and Flavonoids

The inflammatory mediator peroxynitrite, when generated in excess, may damage cells by oxidizing and nitrating cellular components. Defense against this reactive species may be at the level of prevention of the formation of peroxynitrite, at the level of interception, or at the level of repair of damage caused by peroxynitrite. Several selenocompounds serve this purpose and include selenoproteins such as glutathione peroxidase (GPx), selenoprotein P and thioredoxin reductase, or low-molecular-weight substances such as ebselen. Further, flavonoids, such as (-)-epicatechin, which occurs in green tea or cocoa as monomer or in the form of oligomers, can contribute to cellular defense against peroxynitrite.

Children whose brains were affected by high levels of air pollution in Mexico City showed improvement in cognition when given cocoa.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4980563/

It is easier to inhibit the production of peroxynitrite early on than it is repair the damage that it has done by the time one has Alzheimer's disease.  This is especially true because some of the brain's own internal antioxidants such as glutathione and coenyzme Q10 have been largely depleted.

https://atlasofscience.org/glutathione-a-molecular-whistleblower-for-alzheimers-disease/

https://www.sciencedirect.com/science/article/pii/S0021915014014105

The key is then to find particularly strong antioxidant compounds to treat the disease.