Monday, April 5, 2010

Vegetables may delay Alzheimer's Diease.

Researchers now report that a diet rich in polyphenols and polyunsaturated fatty acids could have a significant effect combating the cognitive function decline during both aging and neurodegenerative diseases such as Alzheimer’s disease.

Grapes, cocoa, olive oil, and nuts are rich in polyphenols, a type of antioxidant, and oily fish and vegetables such as corn and soybeans are high in polyunsaturated fatty acids. Researchers have observed that mice fed a polyphenol and fatty-acid enriched diet had a significantly higher amount of stem cells, as well as new differentiated cells, in the olfactory bulb and hippocampus regions of the brain, both of which are damaged in patients with Alzheimer’s Disease. Further, the team noted that the diet diminished oxidative damage in the hippocampal and cortical cells of the brain.

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