Related topics: Nutritional lipids and oils, Cognitive and mental function
A compound in extra virgin olive oil could deter proteins from disrupting nerve cell function that causes the debilitating effects of Alzheimer's disease.
In findings published in the journal Toxicology and Applied Pharmacology, US scientists explain how this naturally occurring compound, oleocanthal, beneficially alters the structure of highly toxic proteins known as ADDLs.
The researchers explain that ADDLs bind within the neural synapses of the brains of Alzheimer's patients and are believed to directly disrupt nerve cell function, eventually leading to memory loss, cell death and global disruption of brain function.
‘Binding of ADDLs to nerve cell synapses is thought to be a crucial first step in the initiation of Alzheimer's disease,’ said the lead research William L. Klein.
‘Oleocanthal alters ADDL structure in a way that deters the protein from binding to synapses.
For the rest of this article: http://www.nutraingredients-usa.com/Research/Olive-oil-component-could-avert-...
That sounds like a great mix and I love all those ingredients. I wonder how it would taste with the addition of blueberries and basil? See the articles on those at:
http://www.tbyil.com/anti-aging.htm
BTW, I don't know if you saw it when I posted it some time back, but a study some months ago at I believe Caltech Berkley was 100% successful in reversing the rodent equivalent in mice by giving them large amounts of niacinamide. Now, I don't have a tail but I do have whiskers and more than one mainstreamer has referred to me as a rat . . .
Hopefully I will remember that when my memory starts to fade.
As it is, I can tell a noticeable difference in mood and focus when I take a bit of colloidal gold. It probably helps that we consume a goodly bit of omega-3s and use either olive oil or coconut oil pretty exclusively. And take plentiful digestive enzymes, including serrapeptase.
All the best,
DQ (Tony)