Combination of 2 Dietary Compounds May Have Benefits for Alzheimer’s Patients, Mouse Study Suggests

Combining two dietary compounds found in green tea and carrots reversed cognitive deficits, lowered the accumulation of toxic amyloid beta, and reduced brain inflammation and oxidative damage in a mouse model of Alzheimer’s disease, a study reports. The study, “Combined treatment with the phenolics (−)-epigallocatechin-3-gallate and ferulic acid improves cognition and reduces Alzheimer-like pathology in mice,” appeared in the Journal of Biological Chemistry. EGCG, which stands for (−)-epigallocatechin-3-gallate, and ferulic acid are two dietary compounds with therapeutic potential, known as nutraceuticals. Prior studies have suggested that EGCG — which primarily comes from green tea leaves — may improve cognition and reduce inflammation. In mice, this compound has been shown to cross the blood-brain barrier and reduce the levels of amyloid beta — the main component of senile plaques. The blood-brain barrier is a semipermeable membrane that protects the brain against the external environment, and is a major barrier for the efficient delivery of certain therapeutics that need to reach the brain and central nervous system. Ferulic acid, found in carrots, tomatoes, rice, wheat, and pineapples, has both anti-inflammatory and antioxidant properties. In the context of Alzheimer’s, ferulic acid has been shown to block the generation of amyloid beta from its precursor, reversed cog
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