How to boost Alzheimer’s-fighting compounds’ value

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Washington, August 18 (ANI): A team of researchers from Purdue University and Mount Sinai School of Medicine have shown that some of the polyphenols found in red wine, thought to help prevent Alzheimer’s disease, in fact reach the brain.

The researchers have found that the amount of polyphenols from grapeseed extract that can reach a rat’s brain is as much as 200 percent higher on the 10th consecutive day of feeding as compared to the first.

They point out that many past studies, in which absorption was measured after single or sporadic doses, often found very little of the bioactive polyphenols reaching brain tissues.

However, they add, more chronic exposure appears to improve absorption.

“This shows that reasonable and chronic consumption of these products may be the way to go, rather than single, high doses, similar to drugs. It’s like eating an apple a day, not a case of apples over two days every month,” said Mario Ferruzzi, a Purdue associate professor of food science, who collaborated on the research with Mount Sinai’s Dr. Giulio Pasinetti.

Pasinetti says that discovering how polyphenols are absorbed and distributed to the brain can impact the scientific understanding of the amount of grape products or red wine a person would need to consume to most effectively combat Alzheimer’s disease.

“The most important thing is that when.....read all about How to boost Alzheimer’s-fighting compounds’