Plants could hold Alzheimer's hope
Updated on 10 July 2009
Mounting evidence suggests that plant chemicals found in red wine, cocoa and a wide range of fruits and vegetables may protect against Alzheimer's, experts have been told.
Scientists believe the compounds, called flavonoids, may help to keep the brain healthy in old age.
Flavonoids are powerful antioxidants known to benefit the heart and possibly reduce the risk of cancer.
But there is still a question mark over their influence on the brain.
Not all flavonoids can enter the brain, and clinical trials with other antioxidants such as vitamin E showed no positive effect on dementia.
Antioxidants mop up dangerous oxygen free radicals, destructive molecules that damage cell walls and DNA.
However, scientists now suspect that flavonoids could protect the brain through other mechanisms. Recent studies looking at Alzheimer's disease have found that green tea or grape flavonoids can reduce damage to the brain and in some cases improve mental performance.
One group at King's College London has focused on a flavonoid called epicatechin which is abundant in a number of foods, including cocoa.
Biochemist Dr Robert Williams, who leads the team, said: "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."
These news feeds are provided by an independent third party and Channel 4 is not responsible or liable to you for the same.
