14 DAY TRIAL // At a conference held on July 11th, scientists argued that some of the chemicals that could be found abundantly in fruits, vegetables, and foods derived from both might play an important therapeutic role in averting the onset of Alzheimer's disease. This class of chemicals, known as flavonoids, has been preliminary studied over recent years, and proven to act on the brain in a way that prevents it from degenerating. While the speakers acknowledged the necessity of more studies, they believe that mounting evidence seems to suggest that the science is solid on this matter.
“There have been some intriguing epidemiological studies that the consumption of flavonoid-rich vegetables, fruit juices and red wine delays the onset of the disease. These reports, while not as powerful as controlled, randomized clinical trials, have encouraged a number of research groups, including our own, to investigate the biology of flavonoids in more detail,” Kings College London Biochemist Dr. Robert Williams, speaking in Edinburgh at the Summer Meeting of the British Pharmacological Society, explained, ScienceDaily informs.
One of the main reasons these chemicals have largely been neglected in past studies is the fact that they are antioxidants, and other such substances, such as the vitamin E, have largely proven ineffective in combating the onset of Alzheimer's. Additionally, some argue that flavonoids, by their very nature, are broken down and absorbed too fast in the organism for them to have any notable effect on the brain. Others also believe that they cannot access the brain, also because of their structure.
But recently conducted researches have demonstrated that chemicals from grapes and green tea are effective in improving brain pathology and even cognition. At the conference, Williams revealed that his study group had been carrying out experiments with the flavonoid epicatechin, which can be found in cocoa and other foods.
“We have found that epicatechin protects brain cells from damage but through a mechanism unrelated to its antioxidant activity and shown in laboratory tests that it can also reduce some aspects of Alzheimer’s disease pathology. This is interesting because epicatechin and its breakdown products are measurable in the bloodstream of humans for a number of hours after ingestion and it is one of the relatively few flavonoids known to access the brain suggesting it has the potential to be bioactive in humans,” the expert said.
“Although our findings support the general concept that dietary intake of flavonoid-rich foods or supplements could impact on the development and progression of dementia, they are clearly insufficient to make any sort of nutritional recommendations at this stage,” he also added, hinting that future studies might provide this type of information. Scientific recommendations could then be used to direct diets, in a manner that would ensure the risk of dementia and Alzheimer's is lowered by as much as possible.