Scientists suggest that consuming strawberries could protect the brain from Alzheimer’s disease by lowering inflammation.
A team of researchers led by Rush University in Chicago, Illinois discovered that persons over the age of 65 who consumed the fruits regularly had lower quantities of tau proteins in their brains, which can contribute to the devastating disease when present in larger proportions.
Strawberries are one of the best sources of the anti-inflammatory compound pelangonidin. Raspberries, kidney beans, plums, and radishes are more examples.
Scientists cautioned, however, that the study was observational, meaning that it could not verify whether it was the strawberries or another factor that protected against the disease.
The study, which was published in the Journal of Alzheimer’s Disease last week, examined the brains of 575 deceased patients with an average age of 91. None had Alzheimer’s.
Before their deaths, each participant had filled out an annual diet survey for more than two decades, allowing researchers to maintain track.
Additionally, their cognitive performance was evaluated annually.
The group that consumed the most strawberries had the lowest levels of tau proteins, according to postmortem findings.
The researchers also discovered no correlation between tau protein levels and the APOE-4 gene, which is believed to increase the risk of the disease.
Dr. Julie Schneider, the neuropathologist who headed the study, explained the findings as follows: “We assume the anti-inflammatory effects of pelargonidin may decrease general neuroinflammation, hence decreasing cytokine production.”
Cytokines are cell-made proteins that can induce an inflammatory response.
Brain inflammation can be induced by several circumstances, including lack of sleep, infections, and acute stress. These are additional risk factors for Alzheimer’s disease.
Dr. Puja Agarwal, a nutritional epidemiologist who was also engaged in the study, stated that anyone may make this “easy alteration” to their diet.
However, he cautioned that the study was observational, so it was unclear whether strawberries lowered the risk.
Further research is required to understand the function of nutrition in Alzheimer’s disease,” he said, “but this study provides us hope for how specific dietary components, such as berries, may promote brain health.
Alzheimer’s disease is a crippling ailment that affects over 6.5 million Americans. This number is anticipated to more than double by 2050.
Early symptoms include forgetting recent events or conversations or where you left something.
In the later stages, however, patients may repeatedly repeat themselves or their questions, become disoriented in familiar places and have difficulty identifying objects with the proper words.
