Understanding how Alzheimer’s develops gives added weight to the preventive steps, including consuming certain nutrients, to stop the onset or slow its progression, according to Terry Lemerond. The latest post to his site, Terry Talks Nutrition, explores the pathology of Alzheimer’s disease and the various nutritional ingredients that may play a role in preventing its onset or mitigating the damage.
It is an increasingly critical discussion, as Alzheimer’s disease is the seventh most common cause of death in the United States, and incidence is expected to grow as the nation ages, with 14 million people expected to have Alzheimer’s by the year 2050. Lemerond explained how Alzheimer’s disease progressive destroys the brain as plaques, caused by the deposition of a protein called beta-amyloid, harden and tangles, caused by a protein caused tau, interfere with nutrient transfer and cell communication. Oxidative stress and inflammation are also generally higher in the brains of those with Alzheimer’s.
While conventional medicine is seeking ways to address this disease, there is currently no cure. There are two classes of drugs designed to target the decline in brain function of Alzheimer’s disease. Both work by preventing the breakdown of chemical messengers that enable memory and learning; however, they have significant side effects and the benefits are not lasting.
Instead, Lemerond suggested looking at natural compounds that may address some of the underlying causes of the disease. For example, the low incidence of Alzheimer’s disease in India has led many researchers to explore the effects of turmeric, widely consumed by the population there. Its active compound, curcumin, has been shown to bind to beta-amyloid, stopping the accumulation of hardened fragments and promoting the destruction of beta-amyloid fragments. It may work even better with vitamin D, as new studies have shown the synergistic combination may stimulate immune cells to clear beta-amyloid plaques and protect against inflammation.
Another combination Lemerond cited was rosemary and Spanish sage chemotyped plant oils. Rosemary (Rosmarinus officinalis) is known as the “herb of remembrance” and is a powerful antioxidant, helping neutralize free radicals in the brain. Also, both rosemary and Spanish sage concentrated plant oils are acetylcholinesterase inhibitors, slowing the breakdown of the neurotransmitter acetylcholine.