Showing posts with label alzheimer’s. Show all posts
Showing posts with label alzheimer’s. Show all posts
EGCG from Green Tea Blocks the Formation of Plaques to Help Prevent Alzheimer’s Disease
Wednesday, April 30, 2014
Green Tea Consumption Prevents Protein Tangles that Promote Alzheimer’s Disease Progression
For more than a decade, nutrition scientists have been heralding a small number of natural compounds including resveratrol, curcumin and EGCG from green tea extracts that easily cross the blood-brain barrier to promote brain health and improve cognitive function. Researchers from the University of Michigan Life Sciences Institute, publishingin the Proceedings of the National Academy of Sciences, explain how extracts from green tea may block the formation of beta-amyloid plaques that have been linked to the onset of Alzheimers disease and other neurodegenerative conditions that prevent the misfolding of specific proteins in the brain.
Improper accumulations of proteins known as metal-associated amyloids are a hallmark sign of many neurological conditions, including Alzheimer’s dementia. Researchers used green tea extract to control the generation of metal-associated amyloid-beta aggregates associated with Alzheimers disease. Building on a volume of prior studies suggesting a protective role for regular green tea consumption, the team set out to establish a beneficial relationship between the active compound in green tea (epigallocatechin-3-gallate, also known as EGCG) and the formation of amyloid plaques.
Drink Three to Five Cups of Green or White Tea Daily to Help Fight Alzheimer’s Disease
The scientists determined that EGCG prevented the formation of amyloid tangles by preventing protein misfolding, and broke down existing aggregate structures in the proteins that contained metals, specifically copper, iron and zinc. Referring specifically to the bioactive catechin, EGCG, lead study author Dr. Mi Hee Lim concluded “A lot of people are very excited about this molecule… we want to modify them for the brain, specifically to interfere with the plaques associated with Alzheimers”.
Nutrition experts note that green tea contains thirty to forty percent of water-extractable polyphenols while highly oxidized black tea contains between three and ten percent. White tea has undergone less oxidation than green tea and provides the most potent dose of EGCG catechins. A wealth of scientific evidence supports drinking three to five cups of green or white tea every day to support cardiovascular health and prevent protein aggregates in the brain that significantly increase Alzheimer’s disease risk.
Vitamin D Hailed in the Fight against Heart Disease Alzheimer’s Disease and Diabetes
Thursday, April 24, 2014
Scientific research bodies extolling the amazing virtues of the prohormone, vitamin D have been published in rapid succession to explain the preventive mechanism shown to prevent cardiovascular disease, diabetes and Alzheimer’s disease. Three independent reviews demonstrate that maintaining a vitamin D blood level between 50 and 70 ng/mL can provide optimal protection against many chronic diseases.
Researchers’ publishing in the journalNutrition, Metabolism & Cardiovascular Diseases provide evidence that vitamin D is intrinsically involved in the homeostasis of the cardiovascular system. Disruption of the body’s natural stasis system contributes to diabetes, obesity, elevated blood lipids, high blood pressure, endothelial dysfunction, stroke and risk of coronary artery disease. Scientists advise supplementation of 4,000 to 8,000 IU of vitamin D per day to achieve optimal levels, far above the anemic 400 IU currently recommended.
Vitamin D Controls Genetic Receptors to Guard against Chronic Disease
Scientists at the University of Miami’s School of Medicine demonstrate a direct genetic link between low vitamin D levels and the development of amyloid proteins in the brain, commonly associated with Alzheimer’s disease. Reporting in the journal Neurobiology of Aging, researchers looked at gene signaling in relation to the vitamin D receptor in 492 late onset Alzheimer’s patients and 496 control subjects.
When vitamin D receptors were not activated on the surface of individual cells due to poor vitamin D saturation in the blood, precise gene signaling went awry that halted normal clearance of the dementia-related protein clumps. The team conducting the study concluded“Our findings are consistent with epidemiology studies suggesting that vitamin D insufficiency increases the risk of developing Alzheimer’s disease.”
Test Vitamin D Blood Levels Regularly to Ensure Optimal Range
Researchers in Spain evaluated the vitamin D status of 1,226 individuals in 1996. The participants were again tested eight years later, and vitamin D levels were contrasted with development of diabetes over the course of the study. The results, published in the journal Clinical Nutrition, found that those with vitamin D blood levels above 18.5 ng/mL had an 83 percent lower risk of developing type 2 diabetes during the eight year period. No one in the study with a vitamin D score over 30 ng/mL developed type 2 diabetes.
It has become very clear from countless research studies published over the past decade that vitamin D qualifies among the most crucial and essential hormone-based nutrients. And still millions of people continue to place themselves at unnecessary risk by ignoring this information.
Most people above the age of twenty-one should supplement with a minimum of 2,000 IU of vitamin D every day and have their blood tested to ensure they reach the optimal range of 50 to 70 ng/mL. Extensive research provides more than sufficient evidence that maintaining a proper vitamin D level can dramatically lower the risk of heart disease, Alzheimer’s disease diabetes and many other chronic illnesses.
Better hygiene in wealthy nations may increase Alzheimer’s risk
Monday, April 21, 2014
People living in industrialised countries may be more likely to develop Alzheimer’s due to greatly reduced contact with bacteria, viruses and other microorganisms - which can lead to problems with immune development and increased risk of dementia, suggests a new study.
There are important implications for forecasting future global disease burden, especially in developing countries as they increase in sanitation
New research has found a “very significant” relationship between a nation’s wealth and hygiene and the Alzheimer’s “burden” on its population. High-income, highly industrialised countries with large urban areas and better hygiene exhibit much higher rates of Alzheimer’s.
Using ‘age-standardised’ data - which predict Alzheimer’s rates if all countries had the same population birth rate, life expectancy and age structure - the study found strong correlations between national sanitation levels and Alzheimer’s.
This latest study adds further weight to the “hygiene hypothesis” in relation to Alzheimer’s: that sanitised environments in developed nations result in far less exposure to a diverse range of bacteria, viruses and other microorganisms - which might actually cause the immune system to develop poorly, exposing the brain to the inflammation associated with Alzheimer’s disease, say the researchers.
“The ‘hygiene hypothesis’, which suggests a relationship between cleaner environments and a higher risk of certain allergies and autoimmune diseases, is well- established. We believe we can now add Alzheimer’s to this list of diseases,” said Dr Molly Fox, lead author of the study and Gates Cambridge Alumna, who conducted the research at Cambridge’s Biological Anthropology division.
“There are important implications for forecasting future global disease burden, especially in developing countries as they increase in sanitation.”
The researchers tested whether “pathogen prevalence” can explain the levels of variation in Alzheimer’s rates across 192 countries.
After adjusting for differences in population age structures, the study found that countries with higher levels of sanitation had higher rates of Alzheimer’s. For example, countries where all people have access to clean drinking water, such as the UK and France, have 9% higher Alzheimer’s rates than countries where less than half have access, such as Kenya and Cambodia.
Countries that have much lower rates of infectious disease, such as Switzerland and Iceland, have 12% higher rates of Alzheimer’s compared with countries with high rates of infectious disease, such as China and Ghana.
More urbanised countries exhibited higher rates of Alzheimer’s, irrespective of life expectancy. Countries where more than three-quarters of the population are located in urban areas, such as the UK and Australia, exhibit 10% higher rates of Alzheimer’s compared to countries where less than one-tenth of people inhabit urban areas, such as Bangladesh and Nepal.
Differences in levels of sanitation, infectious disease and urbanisation accounted respectively for 33%, 36% and 28% of the discrepancy in Alzheimer’s rates between countries.
Researchers said that, although these trends had “overlapping effects”, they are a good indication of a country’s degree of hygiene which, when combined, account for 42.5% of the “variation” in countries’ Alzheimer’s disease rates - showing that countries with greater levels of hygiene have much higher Alzheimer’s rates regardless of general life expectancy.
Previous research has shown that in the developed world, dementia rates doubled every 5.8 years compared with 6.7 years in low income, developing countries; and that Alzheimer’s prevalence in Latin America, China and India are all lower than in Europe, and, within those regions, lower in rural compared with urban settings - supporting the new study’s findings.
The results of the study are newly published by the journal Evolution, Medicine and Public Health, with these latest results coming hard on the heels of previous research led by Fox on the benefits of breastfeeding for Alzheimer’s prevention.
“Exposure to microorganisms is critical for the regulation of the immune system,” write the researchers, who say that say that - since increasing global urbanisation beginning at the turn of the 19th century - the populations of many of the world’s wealthier nations have increasingly very little exposure to the so-called ‘friendly’ microbes which “stimulate” the immune system - due to “diminishing contact with animals, faeces and soil.”
Aspects of modern life - antibiotics, sanitation, clean drinking water, paved roads and so on - lead to lower rates of exposure to these microorganisms that have been “omnipresent” for the “majority of human history”, they say.
This lack of microbe and bacterial contact can lead to insufficient development of the white blood cells that defend the body against infection, particularly those called T-cells - the foot soldiers of the immune system that attack foreign invaders in the bloodstream.
Deficiency of anti-inflammatory (“regulatory”) T-cells has links to the types of inflammation commonly found in the brain of those suffering with Alzheimer’s disease, and the researchers’ proposal that Alzheimer’s risk is linked to the general hygiene levels of a nation’s population is reinforced by their analysis of global Alzheimer’s rates.
“The increase in adult life expectancy and Alzheimer’s prevalence in developing countries is perhaps one of the greatest challenges of our time. Today, more than 50% of people with Alzheimer’s live in the developing world, and by 2025 it is expected that this figure will rise to more than 70%,” said Fox.
“A better understanding of how environmental sanitation influences Alzheimer’s risk could open up avenues for both lifestyle and pharmaceutical strategies to limit Alzheimer’s prevalence. An awareness of this by-product of increasing wealth and development could encourage the innovation of new strategies to protect vulnerable populations from Alzheimer’s.”
While childhood - when the immune system is developing - is typically considered critical to the ‘hygiene hypothesis’, the researchers say that regulatory T-cell numbers peak at various points in a person’s life - adolescence and middle age for example - and that microorganism exposure across a lifetime may be related to Alzheimer’s risk, citing previous research showing fluctuations in Alzheimer’s risk in migrants.
The team used the disability-adjusted life year (DALY) rates to calculate the incidence of Alzheimer’s across the countries studied. The DALY measurement is the sum of years lost due to premature mortality combined with years spent in disability – the World Health Organisation (WHO) says that one DALY can be thought of as “one lost year of ‘healthy’ life”.
The researchers say this method is a much better measure than death rates as it “omits the effects of differential mortality rates” between developed and developing countries. The study was based on the WHO’s ‘Global Burden of Disease’ report, which presents world dementia data for 2004.
Age-standardised data
The process of age-standardisation presents a “single summary rate that lects the number of events that would have been expected if the populations being compared had had identical age distribution” (WHO 2001)
The age-standardised data is calculated by adjusting the crude data for 5-year age groups by age-weights lecting the age-distribution of the standard population. In the version of the WHO’s Global Burden of Disease report we utilised, the terminal age category has been extended from the previous 85+ to 100+, which allows for better adjustment for differences in the proportion of population in older strata.
The age-adjusted and disability-adjusted life year (DALY) rates are calculated by “adjusting the crude estimates to an artificial population structure, the WHO Standard Population, that closely lects the age and sex structure of most low and middle income countries” (WHO 2013).
The effort to construct a standard population for comparing data across populations with varied age-structures began in the 1840s, and progressed to an international scale in 1960 and was then adopted by the WHO. Statisticians have been researching and improving this process for the past five decades.
The new WHO World Standard was developed in 2000 to best lect projections of world age-structures for the period 2000-2025. This new standard is based on the UN Population Division’s assessments every two years and future projections for every five years of each country’s population age-structure. This standardised procedure is widely accepted across the world, and is the basis for all relevant WHO-sponsored analyses.
- See more at: http://www.cam.ac.uk/research/news/better-hygiene-in-wealthy-nations-may-increase-alzheimers-risk#sthash.TsOoq3KM.dpuf
Lower Body Weight as we Age Linked to Increased Alzheimer’s Disease Risk
Wednesday, April 16, 2014
Many lifestyle factors are associated with the development of the memory-robbing form of dementia known as Alzheimer’s disease. Smoking, diet, lack of exercise and poor B-vitamin status all contribute to the sixth most prevalent cause of death each year in the US. Past studies have shown that excess weight in mid-life increases the risk of developing Alzheimer’s disease.
Evidence published in the journal Neurology finds that low body weight (as measured by Body Mass Index or BMI) is a strong predictor for those at risk of developing this most devastating form of dementia. Proper weight management at all stages of life is critical to lower the risk for developing Alzheimer’s disease.
Underweight during Advancing Years Associated with Increased Alzheimer’s Disease Risk
Natural health followers have long known that excess abdominal fat and obesity are critical factors that promote an unhealthy cascade of metabolic reactions that lead to cognitive decline and eventually, Alzheimer’s disease. The result of a new study explains the delicate relationship between body weight and dementia risk, as advancing years and a lower BMI are show to significantly increase risk for future development and progression of the disease.
Researchers examined 506 people with advanced brain imaging techniques and analyses of cerebrospinal fluid (CSF) to look for biomarkers associated with Alzheimers disease. Many biochemical markers are known to be present years before the first symptoms begin. The group was comprised of people with no memory problems, people with mild cognitive impairment, or mild memory problems, and people with a diagnosis of Alzheimers disease.
Study Finds Direct Link between Low BMI and Amyloid Brain Plaque Formation
After testing body weight and reviewing the results of CSF and brain imaging tests, scientists found that in people with no memory or thinking problems and in people with mild cognitive impairment, those who had the Alzheimers biomarkers were also more likely to have a lower BMI than those who did not have the biomarkers. Dr. Jeffrey Burns, the study leader noted, “85 percent of the people with mild cognitive impairment who had a BMI below 25 had signs of the beta-amyloid plaques in their brains that are a hallmark of the disease, compared to 48 percent of those with mild cognitive impairment who were overweight.”
Researchers conducting the study determined that low body weight and advanced age may result in damage to an area of the brain called the hypothalamus that plays a role in regulating energy metabolism and food intake. Dr. Burns concluded “These results suggest Alzheimers disease brain changes are associated with systemic metabolic changes in the very earliest phases of the disease.” The information provided by this study underscore the importance of maintain a healthy body weight (for most people measured with a BMI range of 20 to 25) throughout life and advancing years to lower the risk of developing Alzheimer’s disease.
Abdominal Fat Linked to Increased Risk of Alzheimer’s and Heart Disease
Similar research reported in the Journal of the American College of Cardiology found that even small increases in body weight during midlife significantly increases the risk of cardiovascular disease. Both studies conclude you can dramatically lower your risk of heart disease and many forms of dementia by controlling excess weight and participating in regular exercise.
Overweight and Obese Linked to 80% Higher Risk of Dementia
The study determined that participants classified as overweight (BMI range of 25 to 30) and obese (BMI above 30) at midlife had an 80% increased risk of developing dementia, Alzheimer`s disease or vascular dementia (typically caused by mini strokes) compared to those with normal BMI. The researchers found that the study results confirm the growing body of evidence that controlling or reducing body weight in midlife can significantly reduce risk of dementia. The study author, Dr. Weili Xu concluded “This suggests that early life environmental factors and genetic factors may contribute to the link between midlife overweight and dementia.”
Excess Abdominal Fat Increases Risk of Developing Heart Disease by 50%
Researchers found that visceral fat is metabolically active and causes a storm of chemical messengers that fan the flames of systemic inflammation. White abdominal fat stores promote detrimental changes in healthy lipid ratios, blood pressure and blood sugar. Fat stored in other areas of the body such as the legs and buttocks don`t show a significant increase in risk from heart disease.
Extensive research has concluded the negative health consequences of excess body weight. Increased risk of dementia and heart disease can be added to the list of diseases including diabetes, stroke, kidney disease and respiratory conditions. In addition to controlling weight in early and midlife, it is important to limit calories from sugar (including high fructose corn syrup) and wheat food items to discourage fat accumulation around the midsection.
B Vitamins Dramatically Lower Risk of Alzheimer’s Disease
Tuesday, April 15, 2014
Natural health practitioners understand that poor diet is a large contributor to this preventable disease. In addition to diet, new research is beginning to shine a light on a super nutrient that could hold the key to prevention.
High Homocysteine Doubles Risk of Alzheimer’s Disease
Homocysteine is a naturally occurring amino acid commonly seen in excess due to a diet high in meat and protein sources. Research published in the New England Journal of Medicine demonstrated that elevated homocysteine levels double the risk for Alzheimer’s disease. Vitamin B6 (pyridoxine) and B12 are known to dramatically lower levels of homocysteine in the blood and lower risk of disease.
Vitamin B12 Deficiency Linked with Alzheimer’s Disease
Brain Shrinkage Cut by Half with B Vitamins
The normal shrinking of the brain with age is considered normal by modern medicine, but scientists have been able to show that shrinkage can be halted and reduced with high doses of B vitamins. Researchers at Oxford University supplemented test participants with full spectrum B vitamins for a period of 2 years and found that they were able to reduce brain shrinkage in half as compared to a group receiving a placebo. The study authors conclude, "It is our hope that this simple and safe treatment will delay development of Alzheimer’s in many people who suffer from mild memory problems."
Protect Yourself by Reducing Meat and Supplementing B Vitamins
Research is confirming that diet is the single most important risk factor that leads to Alzheimer’s disease. Many studies are beginning to show that B vitamins are critical to brain health and can prevent dementia in the aging population. While the entire family of B vitamins protects the brain, most studies concentrate on B6 and B12 taken in quantities that are 300 to 500% higher than the RDA values. Lower your risks of Alzheimer’s by modifying your diet and supplement accordingly to slash risk factors that can extend your life.
Chronic Stress Promotes Protein Brain Tangles and Risk of Alzheimer’s Disease
Wednesday, April 9, 2014
Alzheimer’s disease is characterized by an initial loss of short term memory and the ability to form rational and permanent thoughts. Protein tangles known as tau aggregates strangle neural synapses, blocking the vital flow of neurotransmitter and electrical signals necessary to form memories and personality. Once considered a disease of the aging, this form of dementia is increasing at a startling rate in younger individuals, largely due to a processed and ined food diet, environmental factors and long-term chronic stress.
Researchers from the University of California, San Diego School of Medicine have published the result of a study in the Proceedings of the National Academy of Sciences, explaining the mechanism behind continual exposure to stressors so common in our rapid-paced lifestyle, and the unnatural accumulation of insoluble tau protein aggregates in brain tissue. They explain that neurofibrillary tangles are one of the physical hallmark signs of Alzheimer’s disease, and have been shown to contribute to disease progression in people under chronic stress conditions during the course of past studies.
Chronic Stress is Positively Linked to Physical Brain Changes Leading to Alzheimer’s Dementia
The study team, using a mouse-based model, noted “we found that repeated episodes of emotional stress, which has been demonstrated to be comparable to what humans might experience in ordinary life, resulted in the phosphorylation and altered solubility of tau proteins in neurons… these events are critical in the development of NFT pathology in Alzheimers disease.” Researchers determined that the effect was most pronounced in the hippocampus of the brain, an area linked to the formation, organization and storage of memories.
The study team, using a mouse-based model, noted “we found that repeated episodes of emotional stress, which has been demonstrated to be comparable to what humans might experience in ordinary life, resulted in the phosphorylation and altered solubility of tau proteins in neurons… these events are critical in the development of NFT pathology in Alzheimers disease.” Researchers determined that the effect was most pronounced in the hippocampus of the brain, an area linked to the formation, organization and storage of memories.
The scientists are quick to note that the type of stress that is associated with the development of tangles in the brain is not acute stress, defined as a single, passing episode. They determined that chronic, long term stress that never ceases is far more threatening to the brain and promotes tau protein aggregates to accumulate. Acute stress is actually considered useful for brain plasticity and helps to facilitate learning.
Engage in Stress Reduction Techniques to Reduce Stress and Disease Risk
Chronic stress continually stimulates and activates stress pathways in the brain that lead to pathological alteration of stress circuitry in the brain. The researchers describe chronic stress as too much of a good thing gone bad. Lead study author, Dr. Robert Rissman commented on their findings “As people age, perhaps their neuronal circuits do too, becoming less robust and perhaps less capable of completely rebounding from the effects of stress.”
Chronic stress continually stimulates and activates stress pathways in the brain that lead to pathological alteration of stress circuitry in the brain. The researchers describe chronic stress as too much of a good thing gone bad. Lead study author, Dr. Robert Rissman commented on their findings “As people age, perhaps their neuronal circuits do too, becoming less robust and perhaps less capable of completely rebounding from the effects of stress.”
Certainly we cannot entirely eliminate stress from our daily lives, and the results of this study conclude that small amounts of acute stress are important to maintain brain plasticity and for the formation of new memories. The problem arises when the level of stress never abates, and our brain is unable to recover from the massive amount of new stimuli we experience from chronic stress. Reduce your stress level to a minimum, as this will provide yet another crucial lifestyle modification that can help prevent chronic illness and ward off Alzheimer’s disease.
Omega 3 Fat DHA Boosts Brain Metabolism to Lower Alzheimer’s Disease Risk
Sunday, April 6, 2014
Several recently published articles highlight the critical importance of Omega-3 fats from fatty fish consumption and fish oil supplements. Scientists publishing in the journalStroke demonstrate that the active DHA Omega-3 fat component helps brain cells to better withstand the stress load placed on the aging brain to lower the risk of a life-altering stroke by as much as a quarter.
Researchers from the Rhode Island Hospital`s Alzheimer`s Disease and Memory Disorders Center have found that DHA from supplements alter the critical brain chemistry and structure to prevent cognitive decline and abnormal brain aging. A wealth of scientific evidence is mounting to document the importance of Omega-3 fats to assist metabolic disorders that lead to dementia, stroke and chronic disease.
DHA, Omega-3 Fat Lowers Brain Inflammation to Improve Cognitive Function
Inflammation of the vital nerves and critical structures of the brain is a precursor to stress that can play an important role in the development of a life-altering stroke. Researchers publish the result of their work designed to determine if Omega-3 fatty acids from fish oil, specifically the long-chain DHAcomponent would be sufficient to reduce neural inflammation and lower risk from a stroke.
To conduct the study, mice were broken into three groups. The first group was supplemented with a DHA-enriched diet, the second group consumed a DHA-depleted diet and the final mice were fed a control diet. After a period of three months, scientists found that only the group with the DHA-enriched diet experienced lower levels of neuroinflammation and had 25% less tissue injury following an induced stroke. They also noted that long-term supplementation resulted in a healthy buildup of DHA fat in brain tissue resulting in an enhanced Omega-3 to Omega-6 fatty acid ratio.
Consumption of Omega-3 Fats Protects the Brain to Lower Damage from a Stroke
Lead author on the study, Dr. Jasna Kriz concluded“This is the first convincing demonstration of the powerful anti-inflammatory effect of DHA Docosahexaenoic acid Essential Omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. The consumption of omega-3s creates an anti-inflammatory and neuroprotective environment in the brain that mitigates damage following a stroke.”
Additional evidence of the importance of Omega-3 fats from fish consumption or supplementation is provided by researchers from Rhode Island Hospital. A study was designed using 819 senior participants broken into three groups, those with normal cognition, mild cognitive impairment, and Alzheimer`s Disease. 117 individuals were taking fish oil supplements during the three year course of the study. Taking fish oil supplements was associated with less brain shrinkage and improved cognitive function during the study period.
The lead author, Dr. Lori Daiello concludes, “In the imaging analyses for the entire study population, we found a significant positive association between fish oil supplement use and average brain volumes in two critical areas utilized in memory and thinking.” DHA is perentially conserved for the construction of neural structures and should be an essential part of your regular menu (from fatty fish) or as a molecularly distilled and purified supplement (500 mg to 1 gram per day) to lower stroke risk and prevent cognitive decline.
Curcumin Prevents Cancer Heart Disease Alzheimer’s Disease and Obesity
Friday, March 21, 2014
Curcumin is one of a small number of super nutrients which has the demonstrated ability to dramatically lower the risk from cancer, heart disease and Alzheimer`s disease while influencing the storage of body fat by altering lipid metabolism. Curcumin is a natural polyphenol which is extracted from curry powder and has powerful antioxidant and anti-inflammatory properties. You can experience a multitude of health benefits by eating the spice in its natural form or by supplementing with a concentrated extract of active curcuminoids.
Curcumin in the Fight against Cancer
Curcumin Prevents Clogged Arteries While Lowering Heart Attack Risk
Curcumin Shown to Prevent Alzheimer’s Disease
Researchers have noted that the incidence of Alzheimer`s disease among the elderly Indian population where curry is regularly eaten with most meals is significantly lower than their western counterparts. Curcumin exhibits strong antioxidant properties and is known to cross the crucial blood-brain barrier where it acts to limit the accumulation of damaging plaque and also reduces the neuronal response to existing plaque tangles. By inhibiting amyloid plaque formation at the synapse where electrical impulses connect different parts of the brain, memory is preserved and symptoms of this devastating disease are minimized or eliminated.
Curcumin Assists Weight Management Goals
Curcumin helps to prevent obesity and assists natural weight loss due to its ability to inhibit the formation of new blood vessels which are required to form new baby fat cells. This polyphenol also influences how the body regulates triglycerides (blood fats) which are then stored as body fat or burned as a source of energy. A study published in The Journal of Nutrition details how curcumin prevents excessive accumulation of triglycerides in the blood and shifts our metabolism away from fat storage. The study authors conclude that curcumin ‘may have a potential benefit in preventing obesity.’
Very few natural nutrients exhibit such a wide array of health benefits as curcumin. Extensive research confirms the powerful antioxidant and anti-inflammatory effects which provide protection against many of today`s most devastating illnesses. Whether you choose to add curry to your diet or supplement with a concentrated form of this amazing spice, you can be assured of lowered disease risk and improved quality of life.
Cinnamon Extract May Help to Prevent and Treat Alzheimer’s Disease
Tuesday, March 18, 2014
Cutting edge research posits that the devastating illness is in part the result of metabolic disruption in the brain and has been coined `Type III diabetes` as it disrupts insulin levels in brain tissue. An extract found in cinnamon bark, called CEppt has been shown to inhibit the development and progression of the disease in this latest study.
Cinnamon Bark Extract Shown to Inhibit Plaque Formations in Alzheimer’s Brain Model
Scientists have isolated the CEppt active compound found in cinnamon bark and created an aqueous solution for use in research experiments. The solution was fed to genetically altered mice that have been predisposed to develop an aggressive form of Alzheimer`s disease. After a period of four months, researchers found that development of the disease had been slowed dramatically and activity levels and longevity was comparable to a control group of healthy mice.
Cinnamon Supplementation can Break Up Classic Amyloid Plaque to Prevent Dementia Development
Many natural substances including resveratrol, curcumin and blueberries have shown promise in preventing this devastating form of dementia, but no therapy exists that can reverse the disease once a diagnosis has been presented. Professor Ovadia commented on the results of this research “The discovery is extremely exciting. While there are companies developing synthetic AD inhibiting substances, our extract would not be a drug with side effects, but a safe, natural substance that human beings have been consuming for millennia.”
Scientists conducting this study did not publish the amount of cinnamon used to produce their results. Nutrition experts recommend using cinnamon liberally sprinkled on food daily or supplementing with 500 mg of cinnamon bark extract taken daily with meals. Cinnamon is rapidly becoming a natural compound that may hold the key to prevent and treat Alzheimer`s disease.
Diet and Powerful Nutrients Prevent Brain Shrinkage Lower Alzheimer’s Disease Risk
Monday, March 17, 2014
Researchers reporting in the prestigious journal, Neurology have found that proper diet and specific nutrients can lower the risk of brain shrinkage by nearly forty percent. Other lifestyle factors including degree of education and elevated blood pressure combined with a healthy diet can slash brain shrinkage risk in half. Shrinking brain volume is very closely associated with the development of many forms of dementia including the most devastating affliction, Alzheimer’s disease.
In addition to following weight management practices including calorie restriction with optimal nutrition (CRON), middle and advanced aging adults will want to ensure they consume a diet packed with marine derived Omega-3 fats and vitamins B, C, D and E to dramatically lower the risk of reduced brain volume, memory loss and risk of Alzheimer’s disease.
Key Vitamins and Marine Derived Fats Slow Brain Shrinkage and Cognitive Decline
Dr. Gene Bowman from the Departments of Neurology and Public Health and Preventive Medicine at the Oregon Health & Science University and his team of researchersrecruited 104 elderly people with an average age of 87 who had few risk factors for impaired memory and thinking. They performed blood tests to quantify and compare 30 different nutrient biomarkers considered important to support brain health and volume. All the participants also completed tests of memory and thinking, while 42 of them also underwent MRI scans that measured their brain volume.
An analysis of the results found that the participants ate an otherwise healthy diet, yet 25% were lacking in vitamin D and 7% were deficient in vitamin B12. Dr. Bowman noted that the results showed a significant amount of the variation in brain volume and scores on the thinking and memory tests were tied to levels of nutrient biomarkers.
Nutrient Markers Measured in Blood Impact Brain Health and Memory
Researchers determined the nutrientlevels accounted for 17% of the variation in the scores, while 46% of the variation was tied to other factors such as age, number of years of education and blood pressure. For brain volume, the nutrient levels accounted for 37% of the variation. The study found that the vitamins and nutrients you get from eating a wide range of fruits, vegetables and fish can be measured in blood biomarkers and have a direct impact on brain shrinkage, memory and cognition.
Dr. Bowman concluded “it is very exciting to think that people could potentially stop their brains from shrinking and keep them sharp by adjusting their diet… Im a firm believer these nutrients have strong potential to protect your brain and make it work better.” In addition to eating a natural, organic diet full of fresh vegetables, fish and fruit, some health-minded individuals may want to consider supplementing with vitamins B, C, D, E along with fish oil capsule to ensure optimal bioavailability of these critical nutrients.
B Vitamins Help Lower Risk of Alzheimer’s Disease
Saturday, March 15, 2014
(Article first published as Can B Vitamins Help to Prevent Alzheimer’s Disease? on Technorati.)
Alzheimer’s disease robs a person of their memories, thoughts and individuality. When surveyed, people indicate that of all diseases, this form of dementia is the most dreaded and misunderstood. Medical science can offer little more than palliative care and ineffective pharmaceuticals to those suffering from Alzheimer’s as the number of people afflicted continues to grow at an alarming rate. While there is no known cure for Alzheimer’s disease once it has begun its progression toward darkness, new research is beginning to shine a light on a super nutrient that could help compliment a healthy lifestyle toward prevention.
Homocysteine is a naturally occurring amino acid commonly seen in excess due to a diet high in meat and protein sources. High blood levels are known to be a risk factor for heart disease as the amino acid damages the delicate inner lining of the coronary arteries. Research published in the New England Journal of Medicine demonstrated that elevated homocysteine levels double the risk for Alzheimer’s disease. Vitamin B6 (pyridoxine) and B12 dramatically lower levels of homocysteine in the blood as they help to convert excess amounts of the amino acid for excretion.
The normal shrinking of the brain with age has been viewed as normal, but scientists have been able to show that shrinkage can be halted and reduced with high doses of B vitamins. While smaller brain size is not directly linked with dementia, it does represent a major risk factor for progression to Alzheimer’s disease. Researchers at Oxford University supplemented test participants with full spectrum B vitamins for a period of 2 years and found that they were able to reduce brain shrinkage in half as compared to a group receiving a placebo. The study authors conclude, "It is our hope that this simple and safe treatment will delay development of Alzheimers in many people who suffer from mild memory problems."
High Homocysteine Linked to Alzheimer’s Disease
Vitamin B12 Deficiency Linked with Alzheimer’s Disease
Evidence is mounting to suggest that a vitamin B12 deficiency may be connected to increased risk for developing Alzheimer’s disease. The results of a study released in the journal Neurology studied the level of homocysteine and vitamin B12 in elderly subjects. They found that for every single unit increase in the blood level of homocysteine, the risk of Alzheimer’s disease jumped by 16%. Similarly, risk decreased by 2% for each unit increase in blood concentration of Vitamin B12. Vitamin B12 is known to become dangerously low with age, and represents a significant factor in the development of Alzheimer’s disease that requires more research.
Brain Shrinkage Cut in Half with B Vitamins
Lowering the Risk of Developing Alzheimer’s Disease with Diet
More than enough evidence is mounting to show that poor diet and lack of B vitamins represent independent risk factors for developing Alzheimer’s disease that are within our control. Additional research has pointed to abnormal glycation of proteins and fats as a trigger for the deadly disease. Some have even gone so far as to call the condition Type III diabetes as high blood sugar and insulin resistance wreak damage on the electrical signaling circuits of the brain. You can lower your risk of developing Alzheimer’s disease by eating a diet low in animal protein to restrict production of homocysteine. Eliminate sugar and ined carbohydrates that raise blood sugar and lead to insulin dysfunction.
From the research presented, it’s clear that supplementing with B vitamins in excess of the recommended daily allowance is essential. While the entire family of B vitamins can promote brain health, most studies concentrate on B6 and B12 taken in quantities that are 300 to 500% higher than the RDA values. Lower your risks of Alzheimer’s by taking the necessary dietary and supplemental steps and avoid joining the growing ranks that continue to spiral out of control.
Scientists Explain How Vitamin D and Omega 3 Fats Synergistically Prevent Alzheimer’s Disease
Tuesday, March 11, 2014
A group of scientists have published the findings from their research in the Journal of Alzheimer’s Disease that has pinpointed how vitamin D3 and omega-3 fatty acids may enhance the immune systems ability to clear the brain of amyloid plaques. Researchers identified key genes and signaling networks regulated by vitamin D3 and the omega-3 fatty acid DHA (docosahexaenoic acid) that may help control inflammation and improve plaque clearance.
Vitamin D3 and DHA boost immune response to help prevent amyloid protein tangles
Prior studies have identified the loss of normal ability to break down amyloid proteins before they develop into tangles or plaques as a key process in the development of the memory-robbing disease. Lead study author, Dr. Milan Fiala from the David Geffen School of Medicine at UCLA commented “Our new study sheds further light on a possible role for nutritional substances such as vitamin D3 and omega-3 in boosting immunity to help fight Alzheimers.”
To perform their study, scientists drew blood samples from both Alzheimers patients and healthy controls and then isolated critical immune cells called macrophages from the blood. Macrophages are responsible for splicing the amyloid proteins before they can aggregate around the nerve synapse, effectively stifling electrical and chemical transmissions throughout the brain. Scientists then incubated the immune cells with amyloid-beta and added either an active form of vitamin D3 or the omega-3 fatty acid DHA to gauge effectiveness on inflammation and amyloid-beta absorption.
Supplement daily with Vitamin D3 and Omega-3 Fats to Slash Alzheimer’s Disease Risk
The researchers determined that vitamin D3 and DHA greatly improved the clearance of amyloid-beta by macrophages in patients with Alzheimer’s disease, and found subtleties in the effects the two substances had on the expression of inflammatory genes. The study team concluded “We may find that we need to caully balance supplementation with vitamin D3 and omega-3 fatty acids, depending on each patient in order to help promote efficient clearing of amyloid-beta…. this is a first step in understanding what form and in which patients these nutrition substances might work best."
The study team observed that each nutrient (vitamin D and DHA) utilized different receptors and common signaling pathways to prevent amyloid protein aggregation leading to disease. Optimizing vitamin D blood saturation levels and supplementing with a molecularly distilled DHA omega-3 formulation can provide critical support in helping the brain to properly clear amyloid metabolic byproducts and help prevent Alzheimer’s dementia.
Regular Fish Consumption Lowers Alzheimer’s Disease Risk
Wednesday, February 12, 2014
Researchers from the University of Pittsburgh found that people who eat baked or broiled fish on a weekly basis may be improving their brain health and lowering their risk of developing Mild Cognitive Impairment (MCI) and Alzheimer’s disease. The results, released at the annual meeting of the Radiological Society of North America established a direct relationship between fish consumption, brain structure and Alzheimers risk.
The study determined that eating baked or broiled fish once per week led to better preservation of gray matter volume on MRI scans in brain areas at risk for Alzheimers disease. Health-minded people may be able to dramatically lower the risk of developing this most feared memory-robbing illness.
Regular Fish Consumption Preserves Brain Volume and Cognitive Function
Dr. Cyrus Raji, M.D., Ph.D., from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine and his team developed a cohort of 260 cognitively normal individuals. Information on fish consumption was gathered using the National Cancer Institute Food Frequency Questionnaire. 163 participants consumed fish on a weekly basis, and the majority ate fish one to four times per week.
Each subject was examined using a 3-D volumetric MRI scan of the brain to measure gray matter volume. The test was used to model the relationship between weekly fish consumption at baseline and brain structure after a period of ten years. Data was then analyzed to determine if gray matter volume preservation associated with fishconsumption reduced the risk for Alzheimers disease. The study controlled for age, gender, education, race, obesity, physical activity, and the presence or absence of apolipoprotein E4 (ApoE4), a gene that increases the risk of developing Alzheimers.
Eating Fatty Fish Once Per Week Preserves Cognitive Function
The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with gray matter volumes in several areas of the brain. Higher grey matter brain volume correlates with increased cognitive function and is commonly used to determine progression of degenerative conditions such as Alzheimer’s. Maintaining grey matter volume over a five-year period lowers risk of Alzheimer’s disease by five-fold.
Dr. Raji concluded“Consuming baked or broiled fish promotes stronger neurons in the brains gray matter by making them larger and healthier… this simple lifestyle choice increases the brains resistance to Alzheimers disease and lowers risk for the disorder.” Eating fatty fish at least once per week (perably at several meals) improves working memory and allows people to focus on tasks that commit information to short-term memory, improving cognitive function and lowering the risk from Alzheimer’s disease.
Vitamin D and Curcumin Synergistically Clear Brain Tangles to Prevent Alzheimer’s Dementia
Tuesday, February 11, 2014
New diagnosis of Alzheimer’s disease cases continue to mount at an unprecedented rate, threatening both the lives of those suffering from this dreaded illness and the health care system itself, as billions are spent to care for the millions suffering from this lifestyle-mediated disease. New hope is now offered by scientists from the University of California publishing in the Journal of Alzheimer’s Disease, as they have identified the specific intracellular mechanism regulated by vitamin D3 that may help the body clear the brain of amyloid beta.
There has been scant evidence in the past to show that vitamin D and the curry-derived compound, curcumin help to prevent Alzheimer’s dementia. Researchers now provide solid research-based science to explain the precise pathway used by these two natural substances to help stimulate the immune system to activate key genes involved in clearing the amyloid-beta protein.
Vitamin D3 and Curcumin Works Together to Clear Deadly Brain Plaques
Chief study author, Dr. Milan Fiala noted“This new study helped clarify the key mechanisms involved, which will help us better understand the usefulness of vitamin D3 and curcumin as possible therapies for Alzheimers disease.” Prior research has suggested a synergistic effect between the two compounds and clearance of deadly protein tangles, but no action pathway has ever been postulated until now.
To test their hypothesis, scientists took blood samples from a group of currently diagnosed Alzheimer’s disease patients and a control group of healthy volunteers. They then isolated the immune-stimulating component of the white blood cells called macrophages. These special cells are known to target and eliminate amyloid fibrils and other waste products that accumulate in the brain before they manifest into detectable disease conditions.
Researchers then incubated some of the extracted immune cells for a 24 hour period in a solution containing the active form of vitamin D3 (1a, 25-dihydroxyvitamin D3). Other cells were exposed to a standardized curcumin extract. Past studies have shown that there are two types of macrophages, Type I and Type II that independently perform different functions, yet must work together to effectively remove amyloid protein in the brain.
Supplement with Vitamin D Daily to Attain Optimal Blood Saturation Levels
The scientists found that Type I macrophage activity is greatly enhanced with optimal saturation of vitamin D3, and Type II immune cells are supported by the presence of curcumin. Researchers found that the action of both Type I and II macrophages are greatly enhanced by the synergistic application of vitamin D3 and curcumin together. Dr. Fiala concluded“Our findings demonstrate that active forms of vitamin D3 (and curcumin) may be an important regulator of immune activities of macrophages in helping to clear amyloid plaques.”
Proof positive now exists to support maintaining optimal blood saturation levels (50 to 70 ng/mL) of vitamin D as measured using the simple and inexpensive 25(OH)D test. Most people will need to supplement with 5,000 to 7,000 IU of vitamin D3 per day or rely on sun exposure to obtain ideal levels. Adding curcumin to your regular diet using natural curry-enriched foods or supplementing (300 to 500 mg per day standardized to 95% total curcuminoids) will provide a synergistic effect shown to help clear brain tangles and prevent Alzheimer’s dementia.
Resveratrol May Help to Prevent and Even Treat Alzheimer’s Disease
Saturday, February 8, 2014
Incidence of Alzheimer’s disease cases continue to explode at an unprecedented rate as processed food diets, overweight and obesity become the norm for middle and senior aged adults in the US and most western societies. By the year 2050, it’s projected that 13.2 million adults will suffer from this degenerative disease that ranks as the sixth leading cause of death, with many suffering early signs of the condition at earlier ages. Any natural compound that can be shown to prevent or even treat Alzheimer’s disease would be a potent therapeutic tool.
Resveratrol Confirm the Benefits of Resveratrol to Fight Alzheimer’s Disease
Researchers from Georgetown University Medical Centers Memory Disorders Program have embarked on a mission to demonstrate that resveratrol can affect memory deterioration and daily functioning in people with mild to moderate dementia due to Alzheimers disease. Resveratrol is a natural compound found in red grapes, red grape juice, red wine, chocolate, tomatoes and peanuts. In prior studies, the polyphenol has been shown to help prevent diabetes, act as a natural cancer fighter, ward off cardiovascular disease, and prevent memory loss.
As the risk of many chronic conditions increase with aging, resveratrol exhibits unique characteristics as it has been shown to impede telomere shortening and extend natural cell life and activity. Resveratrol has also been shown to improve glucose metabolism and insulin sensitivity, two mechanisms known to speed the aging process.
Supplement with Resveratrol Daily to Lower the Risk of Developing Alzheimer’s Dementia
Researchers will examine the direct impact of pure resveratrol supplementation on neural aging and amyloid protein clearance. Recent research has suggested that Alzheimer’s disease may result from insulin resistance specifically in the brain, and as resveratrol is known to cross the blood-brain barrier, the compound may prevent faulty insulin signaling that promotes the degenerative condition.
This is the largest and most extensive study of its kind developed to validate the brain health benefits of resveratrol. Researchers will recruit participants from 26 U.S. academic institutions that are affiliated with the Alzheimers Disease Cooperative Study around the country. This study is unique because it is designed to demonstrate the impact of a natural compound and not a patentable pharmaceutical drug.
Resveratrol is supplied in small amounts from dietary sources including red grapes, red wine, chocolate and tomatoes. Nutrition experts recommend supplementing with a pure extract (20 to 500 mg per day) for optimal protection against Alzheimer’s disease and a myriad of chronic conditions.
Gamma E Tocopherols Protect Against Heart Disease Cancer and Alzheimer’s Disease
Sunday, January 19, 2014
The alpha form has been shown to inhibit the production of new free radicals and gamma tocopherol is required to trap and neutralize existing free radicals. Optimal health is dependent on receiving both forms from proper diet or supplementing as necessary.
Most Vitamin Formulations Only Contain Alpha Tocopherol
Most vitamin formulations contain 400 mg of alpha tocopherol. Nutrition experts advise that a minimum of 100 to as much as 400 mg of the gamma form be taken to offset and balance the alpha version. Food sources typically provide 5 to 25 mg of gamma tocopherol per serving and can only supply a small part of the daily requirement. Supplementation may be necessary to reach optimal saturation of this fat soluble super nutrient.
Gamma Tocopherol Protects Against Atherosclerosis
Gamma tocopherols provide specific protection against the inflammatory induced damage that leads to the development and proliferation of atherosclerosis. The results of a study published in the Journal of Cardiovascular Pharmacology show how the gamma isomer has the unique ability to block stress induced inflammatory chemical messengers and favorably induce changes to the inner endothelial lining of the coronary arteries. Gamma tocopherols also increase the production of nitric oxide that helps to relax blood vessels and lower blood pressure.
Gamma Tocopherol is a Powerful Anti-Cancer Agent
The gamma form of vitamin E helps to fight cancer through a variety of critical protective mechanisms. Information published in the Proceedings of the National Academy of Sciences provides insight to how gamma tocopherol traps free radicals known as reactive nitrogen species that cause DNA strand mutations and can lead to cancerous mutations. Another property of gamma tocopherol is the ability to regulate molecules known as cyclins that trap cancer cells and prevent them from reproducing and spreading.
Vitamin E Shown to Lower Alzheimer’s Risk by Half
Vitamin E is well known as a powerful antioxidant and anti-inflammatory nutrient that is critical to human health. It`s important to know that there are alpha and gamma tocopherol forms of the vitamin that work together to protect against cancer, dementia and cardiovascular disease. In addition to a diet rich in nuts and seeds many people will need to supplement with full spectrum vitamin E to achieve optimal disease protection.
Astaxanthin May Help Prevent Heart Disease Diabetes and Alzheimer’s
Friday, January 17, 2014
Astaxanthin is a powerful antioxidant that has been shown to be ten times more powerful that other pigments and carotenoids including resveratrol. Research details published in The American Journal of Cardiology provide solid evidence that astaxanthin supplemented daily can inhibit the damaging effects of oxidative stress that leads to heart disease, heart attack and dementia.
Astaxanthin Helps Arteries to Relax, Lowering Blood Pressure
Astaxanthin is further shown to boost the heart`s pumping capacity to maintain normal blood flow to the muscle and other vital organs throughout the body. Researchers found that astaxanthin inhibits the effects of advanced glycation end products (AGE`s) that form through normal cellular function and can increase the incidence of diabetes by altering glucose metabolism. Scientists have demonstrated that astaxanthin reduces markers of oxidative stress and inflammation and improves the way blood flows through the vascular system to lower the risk of heart disease and stroke.
Astaxanthin Reduces Brain Free Radicals to Help Prevent Alzheimer’s Disease
The study found that supplementing with 6 to 12 mg of astaxanthin daily for 12 weeks lowered blood levels of PLOOH up to 50%. Astaxanthin was found to be a potent antioxidant that could easily cross the blood-brain barrier to dramatically lower oxidative stress. Study researchers concluded “These results suggest that astaxanthin supplementation results in improved erythrocyte antioxidant status and decreased phospholipid hydroperoxide levels, which may contribute to the prevention of dementia.” Based on an ongoing body of compelling evidence to support the amazing benefits of astaxanthin, health-minded individuals will want to supplement with 4 to 12 mg daily to support heart and brain health.
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