A potent antioxidant abundant in apples and some other fruits and vegetables appears to protect brain cells against oxidative stress, a tissue-damaging process associated with Alzheimer’s and other neurodegenerative disorders, according to a new study in rat brain cells conducted by researchers at Cornell University in New York.
The study adds strength to the theory — bolstered by recent animal studies — that the risk of developing Alzheimer’s and similar diseases may be reduced by dietary intervention, particularly by increasing one’s intake of antioxidant-rich foods. It is scheduled to appear in the Dec. 1 issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the world’s largest scientific society. “On the basis of serving size, fresh apples have some of the highest levels of [the antioxidant] quercetin when compared to other fruits and vegetables and may be among the best food choices for fighting Alzheimer’s,” says study leader C.Y. Lee, Ph.D., professor and chairman of the Department of Food Science & Technology at Cornell University in Geneva, N.Y.
“People should eat more apples, especially fresh ones,” Lee says. He cautions that protection against Alzheimer’s using any food product is currently theoretical and adds that genetics and environment are also believed to play a role in the disease. Despite these caveats, the researcher predicts that “eating at least one fresh apple a day might help.” But Lee also points out that results so far are limited to cell studies and that more advanced research, particularly in animals, is still needed to confirm the findings. Previously Lee and his associates have shown that apples may help protect against cancer too.
Michael Bernstein | EurekAlert!
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