Between the effective vitamins, the “good fats“to eat, useful berries to prevent the disease, leafy green vegetables… In short, Alzheimer’s is constantly linked to what is on our plates. A new ingredient comes to complete research for risks in the face of this dementia: strawberries, according to an article published in the Journal of Alzheimer’s Disease.
It was researchers from Chicago who looked into the question, analyzing what 575 people who died late (on average at 91 years old) ate. They compared their diets to their neuropathological assessments, and found thatan ingredient made the difference in the face of this type of dementia that is Alzheimer’s: pelargonidin.
A key ingredient in strawberries
The latter is a so-called bioactive compound, which is thought to have a favorable effect on the aggregation of Tau protein in the brain. However, this protein is incriminated in the development of Alzheimer’s, as Inserm reminds us: “In Alzheimer’s disease, two cerebral pathological phenomena are well described: the accumulation of beta-amyloid peptides and the transformation of Tau, a structural protein, into abnormally phosphorylated and aggregated forms. Together, they progressively promote neuronal degeneration, loss of memory and executive functions.”
Actually pelargonidin is one of the ingredients (…)
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