Alzheimer’s Disease – is a slowly progressive disease, the first symptoms of which can be seen only 20 years after the onset of the disease . That is why for people with an increased risk of the disease should pay particular attention to preventive measures.
A new study found that the earlier you start to stick to diet, the more you will be able to slow the progression of Alzheimer’s disease risk. The study was conducted in mice, and the results were published in the journal “Food Biochemistry” (Nutritional, Biochemistry). Research at the University of Eastern Finland has played a key role in the EU study entitled LiPiDiDiet (Preventive effects of dietary lipids on neuronal and cognitive performance in aging, Alzheimer’s disease and vascular dementia).
Some epidemiological studies have shown that docosahexaenoic acid (DHA) contained in oily fish omega-3 fatty acid, can reduce the risk of Alzheimer’s disease. In experimental studies, as there is a slight positive correlation between DHA and slowing Alzheimer’s disease process. A recent study investigated the efficacy of treatment by increasing DHA additional nutrients.
In a study of two groups of mice were used: transgenic female mice with APP and PS1 mutations associated with hereditary Alzheimer’s disease, as well as a control group, which consisted of wild mice. All mice received a diet food from 5 to 13 months. The fat content was increased in the control group to more consistent diet of people. In addition, some of the mice with APP / PS1 mutations were fed three-enriched supplements: supplement with fish oil supplementation with plant sterol additive Fortazina, composed uridinmonofosfat, fosofolipidy, B vitamins and antioxidants.
As expected, mice with APP / PS1 mutations cope with such tasks as navigation, swimming, worse than the control group, in addition, the transgenic mice had problems with long-term spatial memory. Among the transgenic mice fed a diet supplement to his, mice treated Fortazina additive, and the mice in the control group equally well cope with the task while other supplements showed improvement. However, all test diets reduced memory deficits in mice with APP / PS1 in odor recognition task.
Accumulated levels of amyloid protein in the brain were examined at the end of the study. A significant reduction of amyloid protein levels were observed in groups of mice in the diet which include a plant sterol additive, while the other experimental diets did not show any effect. However, why is a substantial reduction in brain levels of amyloid protein is not accompanied by a positive effect for the improvement of memory and solving spatial problems? One explanation is that such a diet increases the formation of reactive oxygen species in the hippocampus, while a diet supplemented with Fortazina typically had the opposite effect.
The results indicate that even minor changes in the diet can be for a sufficiently long period of time and at an early stage of pathological processes lead to considerable changes in the cerebral metabolism and substances improving memory performance. On the other hand, the brain amyloidosis in Alzheimer’s disease involves several mechanisms, and it is unlikely that only a cocktail of nutrients will provide optimal results. According to the researchers, the results certainly motivate the further development of dietary treatments for Alzheimer’s disease.
Fortazina additive is now being actively studied by scientists from Finland. Despite the improvement in the mice suffering from mild cognitive impairment, there is no certainty that it will work as effectively in humans. Perhaps soon we can get an answer to this question after the studies coordinated by the Division of Brain Research in the Clinical Research Center at the University of Eastern Finland.