Beta-amyloids are small peptides produced in the human brain during normal metabolism. Sometimes, a few of these peptides join together, forming potentially harmful beta-amyloid oligomers. When many clump together, they form the plaques and tangles that are commonly seen in the brains of Alzheimer's patients. Because these plaques play a key role in the development of Alzheimer's disease, research is under way to discover substances that can inhibit their formation.
Omega-3 Fatty Acids
Neuroprotectin D1 is a derivative of docosahexaenoic acid, or DHA, one of the omega-3 fatty acids. In one experiment, published in the April 2011 issue of "Molecular Neurobiology," amyloid precursor proteins were inserted into human neural cells. Those cells that had been exposed to neuroprotectin D1 had longer survival times than others. Importantly, since inflammation is thought to play a causal role in the development of Alzheimer's disease, this substance decreased the activity of genes involved in producing inflammatory responses. Neuroprotectin D1 was also able to down regulate the enzyme needed to turn amyloid precursor proteins into actual beta-amyloid proteins.
Rosmarinic Acid
Rosmarinic acid is a substance found in many herbs commonly used in cooking, such as rosemary, lemon balm, oregano, sage, thyme and peppermint. It is known to have antioxidant and anti-inflammatory effects. Researchers gave rosmarinic acid to mice that had been specially bred to have a disorder similar to Alzheimer's disease. The results, published in the December 2009 issue of the "American Journal of Pathology," showed that rosmarinic acid prevented the aggregation of beta-amyloid plaque in their brains. The researchers note, though, that further research is needed to determine whether this substance is safe and effective in humans.
Vitamin C Derivatives
Research published in the May 10, 2011 issue of the "Journal of Alzheimer's Disease" showed that vitamin C can have beneficial effects on the brains of mice. Six months of treatment with vitamin C reduced the formation of beta-amyloid oligomers, which are also neurotoxic, and improved the behavior of the mice. Vitamin C also reduced oxidative damage. This nutrient did not, however, reduce the formation of plaque.
Olive Oil
Epidemiological studies have shown that people eating a Mediterranean-style diet, which is rich is fish, fruits, vegetables and olive oil, have a reduced risk of developing Alzheimer's disease. Recently, scientists tested the effects of tyrosol and hydroxytyrosol, two components of olive oil, on cell death. In this study, which was published in the May 23, 2011 issue of "Current Alzheimer Research," cells were exposed to beta-amyloids and then treated with either tyrosol or hydroxytyrosol. Compared to untreated cells exposed to beta-amyloids, those given the olive oil components survived much longer.
References
- "Molecular Neurobiology"; Neuroprotectin D1 Induces Neuronal Survival and Downregulation of Amyloidogenic Processing in Alzheimer's Disease Cellular Models; D.T. Stark, et al.; April 2011
- "American Journal of Pathology"; Phenolic Compounds Prevent Alzheimer's Pathology Through Different Effects on the Amyloid-Beta Aggregation Pathway; T. Hamaguchi, et al.; December 2009
- "Journal of Alzheimer's Disease"; Vitamin C Restores Behavioral Deficits and Amyloid-β Oligomerization Without Affecting Plaque Formation in a Mouse Model of Alzheimer's Disease; K. Murakami, et al.; May 10, 2011
- "Current Alzheimer Research"; Tyrosol and Hydroxytyrosol, Two Main Components of Olive Oil, Protect N2a Cells Against Amyloid-β-Induced Toxicity. Involvement of the NF-κB Signaling; C. St-Laurent-Thibault et al.; May 23, 2011
