Grape seeds antioxidants, known as polyphenols may help to prevent the development of or delay the progression of Alzheimer’s disease, according to researchers at Mount Sinai School of Medicine.
Dr. Giulio Maria Pasinetti, a professor of numerology, with her colleagues evaluated the ability of polyphenols from grape seeds to prevent the development of a specific form of beta-amyloid peptide, a brain substance known to cause damage to nerve cells and is associated with Alzheimer’s disease.
In conjunction with a team of researchers at the University of Minnesota, led by Dr. Karen ASHE, the researchers administered extracts of grape seed polyphenols to mice genetically determined to develop beta-amyloid non-neurotoxins and memory loss similar to those found in Alzheimer’s disease.
The study found that the brains content of beta-amyloid *56, a specific form of beta amyloid previously implicated in the development of Alzheimer’s memory loss, was substantially reduced after treatment. The research was published in the Journal of Alzheimer’s disease.
“Since naturally occurring polyphenols are also generally commercially available as intentional supplements that have negligible adverse events even after prolonged periods the treatment, this new finding holds significant promise as a preventive method or treatment, and is being tested and translational studies in Alzheimer’s disease patients,” Pasinetti said.
The authors emphasize that for grape derived polyphenols to be effective, scientist, need to identify a biomarker for the disease that would pinpoint who is at high risk to develop Alzheimer’s disease.
Source: Journal of Alzheimer’s Disease