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HOME >> Alzheimer Disease and Antioxidants
YOURIMAGEHERE3Alzheimer Disease and Antioxidants
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At
the present time, one out of ten adults have some form of Alzheimer
disease. According to Dr. Greengard, Director of the Fisher Center for
Alzheimer's Research at the Rockefeller University, that number is
expected to strike up to three times as many in the coming decades.
Alzheimer's is considered a disease of the elderly and with the average
lifespan of the US population rising to 74, a solution to the medical
problem is being sought. For
Scientists the largest concern is what causes Alzheimer's and how can it
be eradicated. For possible victims and their families it is how do we
prevent the dreaded affliction or stop it in its tracks once it is
diagnosed. Scientists are in
agreement and have narrowed down the contributing factor causing
Alzheimer's disease. Most researchers agree that Beta-amyloid is one of
the agents thought to cause damage to the brain in Alzheimer's disease.
The research is attempting to find a deterrent and is recognizing
antioxidants to be significant in protecting at risk patients. According
to the Harvard Medical Center, continuing research and studies are
being conducted with some positive results. Even though some studies by
the French point to wine as a protectant, the results are considerably
controversial. The component in the wine that was indicated to be
responsible for the protectant agent is still somewhat ambiguous. Recent studies, including the study on wine, point to antioxidants for Alzheimer and Dementia risk reduction. In
an Italian study conducted by A. Russo, et.al., it was found that black
grape skin extract protected cells in a test tube from oxidative damage
and DNA fragmentation when exposed to beta-amyloid. An even more recent
study by E. Savaskan, et.al, examined the red wine ingredient
resveratrol, and found it to be neuroprotective against beta-amyloid
oxidative stress, again supporting an antioxidant mechanism. What
these studies point to is, red wine may have an effect that could
provide some protection against Alzheimer's disease, but indication says
it is the antioxidant factor that is the hero. This is consistent with
the fact that other antioxidants, most notably vitamin E, are being
studied with great interest as potential protective agents against
Alzheimer's disease. According to Dr. Steve Seiner, of Harvard Medical
School, "While the results of these studies do not necessarily suggest
that people should drink wine in order to lower their risk of
Alzheimer's disease, they do support the potential role of antioxidant
treatment in preventing or delaying Alzheimer's disease. In
another study by Robert P. Friedland, MD chief of the neurogeriatrics
laboratory at Case Western Reserve University School of Medicine, "If
antioxidants prove to protect against Alzheimer's disease, it is
probably because they reduce what is called 'oxidative stress' in
cells." He went on to say that his team believes free radicals are the
culprit of oxidative stress in cells caused by the inappropriate
consumption of some foods such as those in high fat content. In this
study Friedland is recommending a "to-do" list for those who want to
improve their chances of maintaining a healthy brain. He suggests:
When
addressing the reduction of free radicals it is essential to recognize
the importance of Oligomeric Proanthocyanidins (OPC's) as the most
powerful antioxidant known in scientific studies. OPC's are products
commonly derived from a combination of grape seed extract, red wine
extract and/or pine bark extract. They are very powerful bioflavanoids
used as a natural food supplement ready to be absorbed into the body and
begin to attack the free radicals. OPC's
are safe and have been used for over 20 years throughout Europe.
Extensive studies and laboratory testing reveal no evidence for human
toxicity, allergic reactions, birth defects, or carcinogenicity. OPC's
work synergistically with other antioxidant vitamins, regenerating the
antioxidant properties of vitamin C and vitamin E. However,
Bill Thies, PhD, vice president of medical and scientific affairs for
the Alzheimer's Association says although Friedmand's recommendations
are probably useful and that he agrees with all of them, he wants to "be
very clear that the association is not making any recommendations about
ways to prevent Alzheimer's. Thies is, however, involved in reading and
learning about all studies concerning Alzheimer's Disease. A
study conducted in Rotterdam, Netherlands, Dr. Monique Breteler with
the Eras UM Medical Center, found the antioxidants beta-carotene,
vitamin C, and vitamin E appear to be equally protective as a reducing
factor in the fight against Alzheimer's. Her results of the FREE,000
volunteers over the past 14 years, confirmed some earlier studies that
point to antioxidants as a way to lower risk of dementia. She also said
the protective effect of antioxidants was "more pronounced among smokers
and among those who are carriers of the Alzheimer's gene." It
was also pointed out that diets rich in antioxidants are helpful, but
in order to consume the necessary requirements, a person would have to
triple, or more, their current consumption, which Breteler says, is most
unlikely. Recommendations for proper amounts of ingestion are through
antioxidant supplements including OPC's, vitamin E and vitamin C.
Editor of the OPC Antioxidant Reference Guide. http://www.opc.cc |
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A Brief History of Alzheimer's |
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