Curcumin Prevents Brain Degenerative Diseases Including Parkinson’s and Alzheimer’s

Curcumin, the bioactive compound found in the Indian curry spice turmeric and commonly referred to as ‘holy powder’, has been used for centuries in folk medicine to treat wounds, infections, and other health problems. Today researchers are using the power of the evolving science of epigenetics to reveal how curcumin is crucial in the fight against many forms of cancer, as it causes metastatic cells to undergo programmed cell death, or apoptosis.

Researchers from Michigan State University, publishing the result of a study in the Journal of Biological Chemistry have found that this amazing natural compound is able to prevent the destructive formation of alpha-synuclein proteins that are the hallmark presentation in many neurodegenerative disease such as Parkinson’s and Alzheimer’s disease. Curcumin is one a very select group of structures that is able to cross the delicate blood-brain barrier to affect biochemical and electrical activities in the brain. The turmeric derivative has demonstrated the unique capability to prevent clumping or aggregation leading to disease development.

Curcumin Aids Protein Folding to Prevent Brain Tangles and Degeneration

The team lead researcher, Dr. Basir Ahmad and scientists conducting the study commented “Our research shows that curcumin can rescue proteins from aggregation, the first steps of many debilitating diseases… more specifically, curcumin binds strongly to alpha-synuclein and prevents aggregation at body temperatures.”

The team used precise lasers to study the split-second formation of proteins known as ‘protein folding’. Normally, proteins are folded at lightning fast speed at the direction of genes and DNA sequences. Damage to DNA caused by poor diet and lifestyle factors from epigenetic alterations results in mis-folded proteins and neurodegenerative disease.

Supplement with Curcumin Daily to Prevent Protein Clumping and Lower Disease Risk

Researchers found that when curcumin attaches to alpha-synuclein it not only stops clumping, but it also raises the protein’s folding or reconfiguration rate. By slowing the speed that the proteins form, curcumin effectively inhibits abnormal protein clumping to prevent tangles and damage to the nerve synapses. Chemical and electrical communications are retained that help to help prevent the early manifestation of Parkinson’s disease.

Curcumin can be added to the diet with liberal use of the Indian curry spice in meal preparation. Many people do not enjoy the taste of curry infused foods. For those individuals, nutrition advisors recommend a standardized supplement (std. to 95% total curcuminoids for maximum bioavailability) providing 300 to 500 mg daily to prevent neurodegenerative decline.

Folic Acid and Vitamin B12 Improve Memory and Cognition as we Age

Researchers from the Australian National University have shown that essential B vitamins combat stress that results in a loss of memory and normal thought patterns that cause abnormal brain aging. Publishing in The American Journal of Clinical Nutrition, scientists found that long-term supplementation of daily folic acid and vitamin B-12 promotes improvement in cognitive functioning after a period of two years, particularly in immediate and delayed memory performance.

B vitamins are crucial for nerve transmission and are needed in higher amounts as your stress level increases. Health-minded adults will want to ensure that they obtain an optimal daily dose of these important vitamins from diet or supplemental sources.

Folic Acid and Vitamin B-12 Fight Brain Stress and Inflammation in the Elderly

The study leader, Dr. Janine Walker and her team conducted a two year intervention among elderly participants confined in a community-dwelling environment. All participants exhibited symptoms of depression and were under moderate stress due to environmental and lifestyle conditions. The study was designed to determine if nutritional intervention could prevent cognitive decline under randomized and controlled conditions.

Researchers supplemented one group of study volunteers with an oral dosage of 400 micrograms of folic acid and 100 micrograms of vitamin B-12 daily. This group was compared against a control set of participants that received a placebo. The results were measured at twelve and twenty-four month intervals using the Telephone Interview for Cognitive Status Standardized Test and the Brief Test of Adult Cognition by Telephone (to determine processing speed). An Informant Questionnaire on Cognitive Decline in the Elderly was administered at two years to provide a final analysis of cognitive function.

B Vitamin Duo Synergistically Improves Memory Performance in Aging Adults

The study authors found that the group receiving the supplemental B-vitamins experienced significantly better memory function when compared to the control subjects. The research team determined that stress results in inflammation to neuron structures in the brain and inhibits electrical and chemical transmissions between nerves that are required to form new memories and maintain a healthy degree of cognitive function. The body uses B-vitamins, especially folic acid and vitamin B-12 to fight brain inflammation and ensure proper brain communications.

After the two year study period, Dr. Walker concluded “Long-term supplementation of daily oral 400 mcg folic acid and 100 mcg vitamin B-12 promotes improvement in cognitive functioning after 24 months, particularly in immediate and delayed memory performance.” The entire family of B-vitamins has been shown to lower the impact of brain stress and inflammation. Health-conscious adults will want to combine a daily supply of B-vitamins with the Omega-3 fats EPA and DHA to dramatically lower the risk of memory loss and cognitive decline.

Lower Body Weight as we Age Linked to Increased Alzheimer’s Disease Risk

Many lifestyle factors are associated with the development of the memory-robbing form of dementia known as Alzheimer’s disease. Smoking, diet, lack of exercise and poor B-vitamin status all contribute to the sixth most prevalent cause of death each year in the US. Past studies have shown that excess weight in mid-life increases the risk of developing Alzheimer’s disease.

Evidence published in the journal Neurology finds that low body weight (as measured by Body Mass Index or BMI) is a strong predictor for those at risk of developing this most devastating form of dementia. Proper weight management at all stages of life is critical to lower the risk for developing Alzheimer’s disease.

Underweight during Advancing Years Associated with Increased Alzheimer’s Disease Risk

Natural health followers have long known that excess abdominal fat and obesity are critical factors that promote an unhealthy cascade of metabolic reactions that lead to cognitive decline and eventually, Alzheimer’s disease. The result of a new study explains the delicate relationship between body weight and dementia risk, as advancing years and a lower BMI are show to significantly increase risk for future development and progression of the disease.

Researchers examined 506 people with advanced brain imaging techniques and analyses of cerebrospinal fluid (CSF) to look for biomarkers associated with Alzheimer's disease. Many biochemical markers are known to be present years before the first symptoms begin. The group was comprised of people with no memory problems, people with mild cognitive impairment, or mild memory problems, and people with a diagnosis of Alzheimer's disease.

Study Finds Direct Link between Low BMI and Amyloid Brain Plaque Formation

After testing body weight and reviewing the results of CSF and brain imaging tests, scientists found that in people with no memory or thinking problems and in people with mild cognitive impairment, those who had the Alzheimer's biomarkers were also more likely to have a lower BMI than those who did not have the biomarkers. Dr. Jeffrey Burns, the study leader noted, “85 percent of the people with mild cognitive impairment who had a BMI below 25 had signs of the beta-amyloid plaques in their brains that are a hallmark of the disease, compared to 48 percent of those with mild cognitive impairment who were overweight.” 

Researchers conducting the study determined that low body weight and advanced age may result in damage to an area of the brain called the hypothalamus that plays a role in regulating energy metabolism and food intake. Dr. Burns concluded “These results suggest Alzheimer's disease brain changes are associated with systemic metabolic changes in the very earliest phases of the disease.” The information provided by this study underscore the importance of maintain a healthy body weight (for most people measured with a BMI range of 20 to 25) throughout life and advancing years to lower the risk of developing Alzheimer’s disease.

PQQ from Natural Diet Found to Regenerate Low Energy Levels

Nearly 95% of the energy required to fuel our daily activities is provided by the tiny cellular powerhouse structures known as mitochondria. By the time we reach the age of 70, more than half of these critical energy-producing bodies have become damaged or are dysfunctional.

Researchers now understand that the rate of mitochondrial decay is directly related to our length of life. Information presented in The Journal of Biological Chemistry provides startling evidence that a natural compound called pyrroloquinoline quinone (PQQ) can protect mitochondria from free radical damage and stimulate the growth of fresh mitochondria.

PQQ From Diet Prevents Mitochondrial Decay

PQQ is ubiquitous and exists in virtually every plant species tested. Most natural foods supply the nutrient in varying concentrations, though the human body is not capable of synthesizing the compound. It is therefore considered an essential micronutrient and studies published in The FASEB Journal show that PQQ must be supplied through diet to avoid the energy draining effects of mitochondrial decay. Some experts believe that PQQ may have played a pivotal role in the development of life on Earth.

A diet deficient in PQQ can lead to stunted growth, compromised immunity, impaired reproductive capability and fewer numbers of mitochondria in critical organs including the liver, heart and brain. Foods that have been processed or refined are void of PQQ that leads to lower energy levels and ultimately to chronic illnesses such as diabetes, cardiovascular disease and dementia.

PQQ works at the cellular and genetic level to provide protection against mitochondrial damage and to promote the synthesis of new mitochondria structures. Organs with a high energy demand are the most vulnerable to loss of functional ability. The heart, brain and liver are among the most metabolically active and critical organs in the human body, and benefit most from the protective nature provided by PQQ.

PQQ Supports Brain Health, Prevents Cognitive Decline

The Journal of Clinical Biochemistry and Nutrition provides research that highlights the importance of PQQ to the health and proper function of the entire central nervous system. The compound has been shown to reverse the cognitive impairment caused by chronic oxidative stress on delicate neurons, and can improve performance on standardized memory tests. As this stress is believed to be a precursor to the development of Parkinson`s and Alzheimer`s disease, nutritional researchers believe the nutrient may be a key component in the prevention of these devastating conditions.

PQQ has demonstrated efficacy as a cardio-protective agent as it provides a powerful shield against free radicals that damage the heart muscle and mitochondrial DNA after a heart attack. Studies have shown that PQQ is more effective than health-damaging pharmaceuticals typically prescribed after a cardiac event. The compound boosted the energy producing capacity of the organ by protecting against acute oxidative stress.

Many scientific researchers now believe that mitochondrial dysfunction and the loss of cellular energy are linked to the development and progression of virtually all killer diseases of aging. The combination of CoQ10 to maintain mitochondrial function and PQQ to stimulate the development of new mitochondria is a natural way to preserve energy as we age. Experts advise an intake of 20 mg per day of PQQ, the amount available from 8 to 10 servings of fresh vegetables (spinach, green pepper, parsley, tomato) to optimize energy production and lower risk from chronic disease of aging.

Milk Thistle Boosts Liver Function and Slows Brain Aging

(Article first published as Milk Thistle Protects Your Liver and Can Slow Signs of Brain Aging on Technorati.)

The liver and brain are two metabolically active organs that are under constant attack from disease promoting free radicals. Elevated cholesterol and triglyceride levels combined with blood glucose abnormalities and obesity cause damage to the cellular matrix of the liver and brain that worsen with time.

Non-alcoholic fatty liver disease (NAFLD) affects an estimated 20 to 40% of adults in western society and dementia can touch nearly half of those reaching their 85^th birthday. Silymarin is the active compound found naturally in milk thistle that is shown to provide a significant degree of protection against NAFLD and abnormal brain aging.

Silymarin Shown to Prevent and Reverse Liver Damage

The liver is called upon to perform more than 300 critical metabolic functions within our body. One of those functions is the formation of cholesterol and essential lipids that are required for cellular synthesis and repair. A diet high in processed carbohydrates and synthetic hydrogenated fats can result in excess blood triglycerides that become lodged in the hepatic cells and NAFLD can develop.

NAFLD is a chronic disease that is characterized by inflammation of the organ that releases a flurry of free radicals and liver enzymes. Left unchecked, NAFLD can progress to cirrhosis, carcinoma and death. The result of research published in the journal Hepatitis Monthly demonstrates the effectiveness of treatment with silymarin for the treatment of NAFLD. Researchers noted a significant decline in liver enzyme markers that indicate reversal of the disease, and no serious side effects were reported as a result of the natural treatment.

Silymarin Found to Protect Nerves, Slow Brain Aging Process

Silymarin is one of a small number of compounds able to cross the blood-brain barrier and affect neural function and chemical neurotransmitters. Long known for its ability to detoxify the liver, silymarin also exerts a powerful protective edge against nerve damage and brain preservation.

Information from the journal Neurochemistry International shows that the nutrient is able to protect delicate glial cells in the brain against free radical damage that occurs as a result of low grade bacterial infection common in overweight and obese individuals.

Silymarin Inhibits Plaque Formation, Prevents Alzheimer`s Disease

One of the key indicators of Alzheimer’s disease are the protein amyloid plaques that form and prevent electrical and chemical signaling between neurons. It is known that plaque exists as a normal byproduct of metabolic activity in the brain and is not properly cleared in those exhibiting symptoms of dementia. The result of a study published in the journal Molecular Gerontology demonstrates that silymarin helps the brain to naturally clear amyloid plaque before it becomes tangled and restricts normal cellular communication.

Silymarin from milk thistle is shown to be a powerful nutrient that assists multiple biological pathways in the liver and brain to maintain optimal organ function. Milk thistle is available as an inexpensive nutritional supplement. Nutritional experts recommend 250 to 450 mg per day to provide optimal effectiveness. Take advantage of natural silymarin to boost liver detoxification, prevent NAFLD and prevent the damage from free radicals on the delicate brain matrix.

Curcumin, Garlic and Green Tea Lower Risk of Chronic Disease

(Article first published as Powerful Nutrient Trio Protects the Brain and Heart on Technorati.)

Humans have relied on natural extracts and powerful nutrients to prevent disease and maintain health for countless generations. The typical diet consists mostly of foods that have been heavily processed so that most of the vitamins and minerals we need to sustain optimal health have been eliminated. 

Estimates are that only 1 in 20 people consumes the minimum daily recommendation of 5 servings of vegetables and fruits. Most individuals are therefore deficient in a wide array of phytonutrients supplied by fresh produce that are essential for disease prevention. You can improve your health by adding these natural nutrients to your diet or supplemental arsenal.

Curcumin Shown to Protect the Brain and Liver

Curcumin is the active component of the Indian spice, tumeric that gives curry its deep yellow color. This potent antiviral is known to provide critical protection to the brain as it can easily cross the blood-brain barrier. Researchers have shown that the spice extract can effectively inhibit the formation of brain plaque that is associated with Alzheimer`s disease and other neurological disorders such as Parkinson's.

New research published in the journal Endocrinology confirms how curcumin can help prevent the accumulation of fat in the liver. Fatty liver disease is a potentially fatal affliction that worsens with excess body weight and obesity. The liver is our primary organ responsible for filtering toxins from the blood as well as hundreds of other important metabolic functions within our body. Any natural nutrient that can help keep fat from clogging the normal activity of our liver is critical to our health.

Garlic Dramatically Lowers Risk from Many Cancer Lines

Sulfur is the active compound that makes garlic difficult for many to eat raw and also contributes to its long list of health benefits. Our body uses the breakdown of sulfur to power a process known as methylation. Through this chain of chemical reactions our body is able to perform many critical functions that promote healthy immune response and clear waste products from our cells.

The result of a study published in the American Journal of Clinical Nutrition demonstrates that a diet including garlic (and onions) was inversely related to the risk of many forms of cancer. Pancreatic cancer risk was lowered by 54%, prostate cancer by 51% and colon cancer rates were cut in half. Researchers believe that an improved immune response is behind the cancer fighting ability associated with garlic.

Green Tea in the Fight Against Obesity and Heart Disease

The catechins in green tea (EGCG) have been known for their ability to fight diseases ranging from cancer to dementia and heart disease. Extensive research has shown that EGCG can effectively inhibit the blood supply required for the development and proliferation of cancer cells. Risk for developing deadly lung cancer was reduced by 66% in participants taking a concentrated form of green tea extract.

Green tea is also a powerful tool in the fight against heart disease. Information published in the Journal of the American College of Nutrition explains how EGCG increases the oxidation of fat by boosting metabolism. This action assists in weight loss by increasing base metabolic rate. Green tea also lowers the risk of coronary artery disease by limiting oxidized LDL cholesterol that causes arterial plaque.

Natural antiviral nutrients are vital to our health. Those interested in lowering their risk of cancer, heart disease, dementia and liver dysfunction should be certain to include these powerful compounds through diet or supplementation.

Carnitine and Curcumin Slow Brain Aging and Improve Memory

(Article first published as Super Nutrients Shown to Reverse Brain Aging and Cognition on Technorati.)

Cognitive decline and memory loss are considered a normal function of aging by millions of people. A `senior moment` is the term coined to describe momentary forgetfulness that some people experience from time to time. Lapses in memory are not normal and are a strong indicator of brain decline that typically progresses over a period of several decades. 

Our brain requires nutrition, healthy blood flow and oxygen just as any organ to remain `plastic` and be able to function at optimal capacity. Years of dietary abuse and exposure to toxic household and environmental chemicals cause brain stress, inflammation and insulin resistance. A trio of super nutrients demonstrates the capacity to improve brain health and lower the risk of cognitive decline.

 

Memory Decline is Not a Normal Part of Aging

The brain receives 20% of your body`s supply of freshly oxygenated blood. When this supply is restricted through narrowing of the arteries and inflammation, the brain experiences stress and cognition is diminished. Any nutrient that can specifically target and increase the flow of blood and oxygen to the brain can slow or even reverse brain decline and restore memory and learning abilities.

Carnitine Promotes Brain Rejuvenation

Carnitine is a naturally occurring amino acid that has been shown to benefit brain health, improve stress tolerance and protects against excitotoxic damage to brain neurons. Carnitine helps to prevent the nerve-related wear and tear that promotes the buildup of amyloid plaque and is associated with Alzheimer`s disease. Information released in the European Journal of Pharmacology demonstrates that the amino acid inhibits the secretion of nerve cell proteins that become tangled plaque in the brain.

Curcumin Reduces Brain Mediated Stress

The normal process of metabolic function creates free radicals that are damaging to the brain. We can limit the effects of free radicals by eating a naturally raw diet filled with fresh vegetables, nuts and seeds and limiting stressful situations. Super nutrients such as curcumin can help keep free radicals at bay by absorbing the impact of these damaging particles. The results of information published in the journal Neurotoxicity show that curcumin deactivates one of the most damaging free radicals known as peroxynitrite by boosting antioxidant defenses in the brain and lowering inflammatory responses.

DHA Required for Optimal Brain Function

The Omega-3 fat DHA continues to gain importance for its ability to rejuvenate brain cells and prevent cognitive decline. Not only is this essential fat required for neuronal and synaptic connections, but research also confirms that it actually controls the genetics that power the development of neural stem cells. Research published in the journal Neuroscience details how DHA helps to maintain brain plasticity and can prevent the decline that often leads to vascular dementia and Alzheimer`s disease.

Too many people take brain health for granted and accept a steady decline in memory and learning to be normal and acceptable. While the brain remains well protected, it`s still susceptible to many of ravages brought about by poor diet, stress and the environment. Natural nutrients including carnitine, curcumin and DHA are shown to prevent cognitive decline, improve memory and ensure vibrant brain health through advancing age.

Purple Fruits and Vegetables Prevent Brain Aging and Alzheimer's Disease

(Article first published as The Color Purple Helps Prevent Brain Aging and Dementia on Technorati.)

The world of natural science is rapidly painting a clear picture that helps us better understand the underlying mechanism behind devastating diseases including Alzheimer’s, Parkinson’s and Multiple Sclerosis and conditions that lead to preventable brain aging. Researchers are revealing that these illnesses develop as a result of poor dietary and lifestyle choices and can be prevented by adopting a raw, organic diet including plenty of purple colored fruits and vegetables.

Study Implicates Unbound Iron with Declining Brain Health

Excess iron in the blood is associated with an increased risk for heart disease and heart attack and new research now highlights the metal with a decline in brain health. The result of a study published in the journal Archives of Toxicology shows that the brain is particularly sensitive to unbound iron that crosses the blood-brain barrier to cause free radical damage as well as toxins known as hydroxyl radicals. 

Purple Berries and Green Tea are Excellent Iron Chelators

In order to protect yourself from these damaging iron particles it’s necessary to ensure a healthy intake of binding nutrients known as iron chelators. Purple fruits and vegetables are a particularly potent source of compounds that bind tightly with iron to neutralize their effect on the brain. Blueberries, acai berries and green tea have been cited as excellent foods that help protect the brain.

This study underscores the importance of avoiding red meat as a source of unbound iron in the diet. Most of the iron in red meat is unbound and freely released into the blood where it can wreak havoc throughout the body. Conversely, vegetarian sources of iron such as leafy greens and spinach are tightly bound with fiber and do not elevate iron levels. The study author noted that the antioxidant effect of vitamin C is negated with high levels of unbound iron and is dramatically improved with a diet high in vegetables and fruits.

Acai Berry Extract Shown to Improve Brain Housekeeping

A significant pathway that leads to declining brain health occurs when the normal cellular housekeeping cycle is disrupted in a process known as autophagy. Researchers from the USDA`s Human Nutrition Research Center on Aging have found that berry extracts can enhance the process in aging adults in part due to their powerful antioxidant properties.

Anthocyanins in the skins of the berry protect against the pro-inflammatory agents including COX-2 and TNF-alpha. The researchers conclude ‘these results suggest that acai may contribute to ‘health span’ in aging, as it is able to combat some of the inflammatory and oxidative mediators of aging at the cellular level’. Acai berries can be consumed in their natural form, as a concentrated drink or as a supplemented extract.

The purple compounds found in the skins of many fruits and vegetables are important to brain health as they are able to cross the critical blood-brain barrier. Extensive research demonstrates that these chemical structures help to reduce brain inflammation and bind with iron to protect sensitive brain cells. Be certain to include a variety of purple foods to naturally protect your brain and lower your risk from devastating diseases that threaten your ability to walk, learn, think and make new memories.

Acai and Blueberries Promote Health, Protect Against Brain Aging and Heart Disease

(Article first published as Acai and the Berry Family Promote Health for the New Year on Technorati.)

Each day our cells are bombarded with negatively charged ions known as free radicals that cause damage leading to accelerated aging and increased risk of heart disease, cancer and dementia. It`s estimated that each of our trillion or so cells is assaulted by up to 10,000 free radicals each day.

This damage must be repaired by our body to prevent disease and slow the aging process. Free radicals are a natural part of metabolism and represent the byproducts of respiration, digestion and physical activity. Fortunately nutritional research has confirmed a host of natural compounds found in berries. Start your New Year off on a healthy note with a bowl full of tasty berries.

The Free Radical Theory of Aging

One well accepted theory of aging explains how free radicals cause cellular degeneration and damage to nuclear DNA. As we age our ability to repair this damage becomes limited due to poor diet and lifestyle choices over the course of decades. Researchers have found that as we age, as many as one in three proteins have become dysfunctional due to free radical damage.

Proteins are the backbone of life and essential to health. 

Loss of protein function results in many of the outward signs of aging including wrinkles and grey hair and leads to cardiovascular disease, cancer, diabetes and dementia. Any nutrient that can neutralize free radicals will help to lower risk of disease and extend natural life.

Acai Berry is the Top Ranked Antioxidant Food

Acai berry has been shown to exhibit the highest antioxidant capacity of all natural food sources demonstrating the ability to attract and neutralize free radicals before they can cause cellular damage. Scientists at the USDA Human Nutrition Research Center have developed a standardized index known as ORAC (Oxygen Radical Absorbance Capacity) designed to measure the ability of antioxidants to absorb free radicals. Acai berry has the highest recorded ORAC score of 18,400 providing validation for its ability to provide protection to cellular mitochondria that are most susceptible to free radical damage.

The results of a study published in the Journal of Agricultural and Food Chemistry shows that people who supplemented with acai berry increased the antioxidant capacity of their blood threefold. Supplementing with acai provides a significant shield to our genetic foundation as well as the protein structures that we rely on for disease free health and natural aging.

Blueberries Improve Cognitive Health

Blueberries rank in the middle of the ORAC spectrum at 3,200 yet have been shown to enhance cognitive function due to their unique ability to penetrate the blood-brain barrier. Blueberries target the area of the brain associated with learning and memory and protect neurons by absorbing free radicals that limit the activity of neurotransmitters and electrical impulses necessary for optimal brain function.

Bilberries are Good for the Heart

A relative of the blueberry, bilberries have a demonstrated efficacy in lowering risk factors for heart disease. This berry significantly inhibits the angiotensin-converting enzyme that contributes to blood vessel constriction and high blood pressure. A major class of drugs has been developed by Big Pharma to accomplish this same task with many dangerous side effects. Bilberries are powerful antioxidants that naturally lower blood pressure and improve vascular health.

Acai and virtually all members of the berry family are potent antioxidants that promote vibrant health by neutralizing age-inducing free radicals. Health conscious individuals will want to include a variety of different colored berries as part of their diet to reap a multitude of life extending benefits and start the New Year with vibrant health.