Antioxidants help prevent dementia: Research

Dr Robert Williams, biochemist at the university and leader of the research team, said, “There have been some intriguing epidemiological studies that show the consumption of flavonoid-rich vegetables, fruit juices and red wine delays the onset of the disease.”

Impact of antioxidants
Antioxidants are biochemical compounds that neutralize dangerous free radicals which have the power to damage cell walls and corrupt DNA. Experts claim that free radicals foster in the body when exposed to toxins from food, air, and beverages.

Hence a diet rich in antioxidant present in many fruits and vegetables boosts the body's ability to clear free radicals.

However, not all flavonoids consumed reach the brain. Clinical trials with some antioxidants have not shown any positive effects on dementia.

Focus on specific antioxidants
In some studies, experts are focusing on some specific antioxidants to identify the nutrients that can help prevent or slow the development of Alzheimer's disease.

Williams and his team concentrated on a flavonoid called epicatechin, which can be found in a large number of food items, to monitor its effect on the brain.

"We have found that epicatechin protects brain cells from damage but through a mechanism unrelated to its antioxidant activity and shown in laboratory tests that it can also reduce some aspects of Alzheimer's disease pathology," Williams said.

He further added, “This is interesting because epicatechin and its breakdown products are measurable in the bloodstream of humans for a number of hours after ingestion and it is one of the relatively few flavonoids known to access the brain, suggesting it has the potential to be bioactive in humans.”

More research needed
According to Williams, dementia is closely linked with abnormal deposits of beta amyloid proteins in the brain. He said that flavonoids seemed to protect the brain against the toxic buildup of these amyloid plaques.

Although the recent research supports that an intake of flavonoid-rich foods plays a vital role in reducing the risk of developing dementia, researchers feel more studies are required to make any sort of nutritional recommendation.

William declared, “The challenge now is to identify the single flavonoid or combination of flavonoids that exert the most positive effects and to define the mechanisms of action and optimal quantity required before embarking on clinical trials to treat their effectiveness in dementia.”

Williams will present his findings at the British Pharmacological Society’s Summer Meeting in Edinburgh.