Pomegranates Cut Alzheimer's Risk

cookingalzheimers
Written By Judy Doherty, MPS, PCII
A recent study in middle-aged mice prone to develop beta-amyloid plaques examined the impact of pomegranate juice concentrate versus plain water on their ability to master a water maze. Beta-amyloid is a protein found in larger amounts in the brains of those with Alzheimer’s disease (AD). The mice given the pomegranate juice were able to negotiate a water maze 35% more quickly than those given plain water. When the researchers examined the brains of the two groups of animals they found those given the pomegranate juice had 50% less beta-amyloid protein in their brains than the animals in the control group. This study was published in the October issue of Neurobiology of Disease.
According to lead author Dr. Hartman at Loma Linda University, “This is the first study to show beneficial effects (both behavioral and neuropatholigical) of pomegranate juice in an animal model of AD.”Another study examined the impact of curcumin (a phytochemical in turmeric) on the ability of white blood cells (WBC) from either patients with AD or healthy volunteers to engulf beta-amyloid. These WBCs (called macrophages) play an important role in the body engulfing potentially harmful materials such as bacteria and LDL particles. This study published in the Journal of Alzheimer’s Disease last April showed that in half the patients with AD, the curcumin enhanced the ability of their WBCs to engulf the beta-amyloid.Bottom Line: One may not have to eat pomegranates or turmeric in order to obtain beneficial phytochemicals that may very well help reduce the build up of beta-amyloid plaques in the brain, but it couldn’t hurt. Of course, there are numerous other potentially beneficial phytochemicals found in a wide variety of other fruits, vegetables, herbs, and spices. A recent meta-analysis of 9 large cohort studies found increased consumption of fruits and vegetables was associated with a reduced risk of coronary heart disease.1Growing scientific evidence suggests that dietary factors that promote CAD also promote AD. By James J. Kenney, PhD, RD, FACN 1 J Nutr 2006;136:2588-93
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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