Resveratrol, a natural compound that is known for preventing cell aging, could be the next treatment to curb Alzheimer’s progression.
Once it sets in, the neurodegenerative disease is difficult to stop from rapidly progressing. New research conducted on resveratrol properties indicates that the natural compound could help doctors to keep Alzheimer’s progression in check, as well as prevent its onset.
The clinical trial is still in Phase 2, thus, according to lead researcher Scott Turner it’s still premature to get our hopes up or hold the findings as definitive. Resveratrol is naturally found in berries, red wine and dark chocolate and grapes. Mind you, in all these products it’s not sufficiently concentrated to make a definite mark. Approximately 1,000 red wine bottles would amount to the daily resveratrol dose that one participant was administered during the Phase 2 clinical trial – 2g.
Turner, who is also the director of the Memory Disorders Program with the Georgetown University Medical Center explained that the results of the research are certainly encouraging. This prompts the team to carry on and fully understand the interplay between resveratrol, cell metabolism and a protein called beta amyloid in the prevention and slowing down of Alzheimer’s or otherwise.
Beta amyloid is a biomarker used to indicate Alzheimer’s progression. The protein the role of which is not yet well understood by scientists, is responsible for creating the beta amyloid plaques that are present with Alzheimer’s patients. Typically, the protein occurs in the cerebrospinal fluid and our blood stream. As it declines, the neurodegenerative disease progresses.
The participants who were administered resveratrol over the course of the trial did not show the same decline of the beta amyloid protein. Participants who were administered a placebo presented the usual decline associated with Alzheimer’s progression. Resveratrol is thus associated with the slowing down process.
The researchers suspect that the process is connected to the activation of sirtuins or enzymes that protect brain cells against aging.
“So it’s really targeting what we think are regulators of aging. And of course aging is the No.1 risk factor for Alzheimer’s”,
stated Scott Turner.
These enzymes provide brain cells more energy in fending off damage and coping with stress. As such, resveratrol acts precisely as a mimic of caloric restriction, while enabling cell feeding at the same time. Nonetheless, all the theses presented need further investigations if reliable and accurate conclusions are to be drawn.
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