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What Does Peanut Butter Do to an Alzheimer's Patient?

Jul 29, 2011 | By Julie Saccone
What Does Peanut Butter Do to an Alzheimer's Patient?
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Alzheimer's disease is the most common form of dementia in people age 65 and older and a leading cause of death in the U.S., the Alzheimer's Foundation of America reports. While doctors do not fully understand what causes the condition, they do know antioxidants play a key role in preventing Alzheimer's. Peanut butter, a rich source of nutrients, contains important antioxidants that scientists suggest may help protect against the disease and its neurodegenerative effects.

Alzheimer's Disease

Alzheimer's disease is a progressive brain disease that causes deterioration of thinking and language skills, loss of memory and behavioral changes. Hallmarks of the condition include plaques --- clumps of the protein beta-amyloid that build up outside and around nerve cells in the brain--- and tangles --- twisted, thread-like fibers made of the protein tau that accumulate within brain cells, disrupting normal cell function. Over time, the brain's nerve cells are unable to communicate with other cells and eventually die. As the disease progresses, affected areas of the brain begin to shrink, leading to symptoms such as memory loss, confusion, inability to perform daily tasks, depression, aggression, delusions and hallucinations. While scientists do not fully know what causes Alzheimer's, they do believe a combination of genetics, environmental factors, age and brain nerve cell damage from free radicals --- a process known as oxidative stress --- may trigger the condition.

Peanut Butter

Each year in the U.S., Americans eat more than 700 million lbs. of peanut butter, according to The Peanut Institute. Not only is peanut butter a source of protein, but it also is packed with dietary fiber, vitamins such as vitamin E and niacin, and minerals, including phosphorous, zinc, iron, calcium, folate and magnesium. Peanut butter also contains antioxidants, dietary chemicals that protect against damage to cells and tissues to prevent disease. These include flavonoids, polyphenols and phytosterols.

Niacin

Scientific research shows niacin, also known as vitamin B-3, may reduce the risk of Alzheimer's disease. A study by M.C. Morris and colleagues in an August 2004 issue of the "Journal of Neurology, Neurosurgery and Psychiatry" found a link between the vitamin and study participants who developed Alzheimer's. According to the authors, participants who consumed only 12.6 mg of niacin per day, the lowest among all participants, were 80 percent more likely to develop the condition than those who consumed nearly double the amount. Researchers also found the rate of mental decline was 44 percent lower among those with the highest level of niacin intake compared with those with the lowest level.

Resveratrol

Resveratrol is a type of antioxidant, known as a polyphenol, found in foods including red wine, grapes and peanuts. Studies show the antioxidant may protect against Alzheimer's by preventing plaque formation in the brain. In a November 2005 study in "The Journal of Biological Chemistry," Philippe Marambaud and colleagues found adding the antioxidant to the cells of mice lowered levels of the protein responsible for plaque accumulation in Alzheimer's patients.

P-coumaric Acid

Peanut butter contains high levels of the polyphenol p-coumaric acid. The antioxidant is known to counter the effects of free radicals to prevent oxidative damage. Preliminary research suggests p-coumaric acid may impact cognitive function in Alzheimer's patients. A study in the August 2007 issue of the "Journal of Neuroscience Research" found a compound containing p-coumaric acid improved learning and memory impairments in mice with dementia.

References

Article reviewed by Eric Lochridge Last updated on: Jul 29, 2011

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