Written by Patrick Massey, M.D., Ph.D. Within 45 days of adding resveratrol to their diet, there was a measurable decrease in amyloid plaque formation in Alzheimer mice.
“Those who think they have no time for healthy eating will sooner or later have to find time for illness” (Edward Stanley, English politician and author, 1826-1893).
These words, written over a century ago, ring so true today. There is increasing medical research to support the idea that many of our chronic medical conditions are not solely the result of bad luck, aging or part of our genetic destiny. Chronic disease is, in great measure, the result of our nutritionally poor diet. Every year, more research shows that a truly nutritious diet may prevent a number of serious medical conditions, including Alzheimer’s disease.
Alzheimer’s disease is now the most common form of dementia in the US. It may be that Alzheimer’s is incurable; however, medical research strongly suggests that it may be preventable with simple lifestyle changes. Regular exercise of the body and mind as well as a diet rich in fruits, vegetables and gs omega-3 fats all seem to reduce the risk of developing Alzheimer’s disease.
Now we can add resveratrol to that list. Resveratrol is a compound produced by plants and protects them from bacteria and fungi. It is found in many foods including grapes, peanuts and even red wine.
Research has demonstrated that resveratrol has antifungal as well as anti-cancer properties. Some data indicate that, in some animals, resveratrol can prolong life. How it works is unknown but it seems to make cells function better.
This simple plant compound may be especially important in the treatment and prevention of Alzheimer’s disease. In a recent study using mice, resveratrol was found to significantly reduce the formation of amyloid plaque. Amyloid plaque is believed to contribute to the brain cell death associated with Alzheimer’s disease and other forms of dementia.
This study, done at the Burke Medical Research Institute at Cornell University, demonstrated that, within 45 days after adding resveratrol to the diet, there was a measurable decrease in amyloid plaque formation in “Alzheimer mice”. Interestingly, resveratrol itself was not directly responsible for the decrease in amyloid plaque. Resveratrol was not found in the brains of these mice.
However, brain levels of other natural antioxidants, glutathione and cysteine, increased significantly in those mice taking resveratrol. This suggests that resveratrol somehow enhanced brain levels of glutathione and cysteine and this increase in glutathione and cysteine modified the cellular mechanism for producing amyloid plaque … possibly slowing progression of, or preventing, Alzheimer’s disease. Very interesting.
Although much of the medical news on chronic disease seems to focus on new and better drugs, the more we look, the more we discover that Mother Nature has provided much of what we need for lifelong health.
Sometimes, the solution may be as close as your grocery store.
Posted June 4, 2009.
