Compounds found in abundance in grape seeds and red wine have been known to reduce the risk of developing Alzheimer’s disease, and new studies are seeking ways to enhance the value of their delivery.
Alzheimer’s disease is a progressive neurological disorder that destroys memory and cognitive skills.
One team involved in this type of important research hails from Purdue University and Mount Sinai School of Medicine. The researchers have already been able to show that on the 10th consecutive day of feeding, the amount of polyphenols that reaches rats’ brains can be as much as 200 percent higher than on the first day.
Mario Ferruzzi, a Purdue associate professor of food science, explains that the results suggest regular consumption of products rich in polyphenols – rather than single, high doses – may constitute the best dietary approach.
"It’s like eating an apple a day, not a case of apples over two days every month," he adds.
Scientists have credited polyphenols with preventing the formation of beta-amyloid protein in the brain, which creates the plaques that are found in the brains of those who suffer from Alzheimer’s disease.