Several studies have shown a link between the number of infections throughout a person’s life and later development of neurodegenerative diseases such as Alzheimer’s disease.
As we age, our immune systems become less efficient in combating infections. This is mainly due to poor nutrition and can be corrected simply by improvements in diet.
Nutrients That Prevent Alzheimer’s
Resveratrol, one of the active components of grapes, has been shown to reduce the accumulation of a substance called amyloid beta in the brain, and to suppress inflammation of the brain by inhibiting microglial activation—which is the mechanism for amyloid production. (Ono, K., et. al., J Neurosci 2004; 75: 742-750; Bi, X.L., et. al., Int Immunopharmacology 2005; 5: 185-193.)
Amyloid is the brain “crud” that accumulates in the brains of people who suffer from Alzheimer’s disease. Another beneficial plant flavonoid is called baicalein, an extract of a plant called skullcap, which has been shown to protect brain cells from damage by toxins and excitotoxicity (the process of nerve damage through continuous stimulation), as well as safeguarding the brain during strokes. Skullcap powerfully protects against free radical creation and lipid peroxidation in the brain, and reduces microglia-induced brain inflammation and immunoexcitotoxicity (excitotoxicity triggered by the body’s immune response). (Uchida, K., et. al., J Biol Chem 1999; 2234-2342; Kobuchi, H., et. al., Am J Physiol 1999; 277: C403-411.) A number of plant flavonoids also chelate iron, which means they bind the iron atoms, preventing the formation of free radicals, and thus protecting the brain. Flavonoids with this property include:
- Curcumin
- Green and white tea flavonoids
- Quercetin
- Hesperidin
- Luteolin
- Baicalein
This is important property because free iron in specific locations in the aging brain is associated with neurodegenerative diseases, especially Parkinson’s and Alzheimer’s disease, and plays a major role in stroke damage. These flavonoids do not interfere with normal iron functions. Luteolin, found in high concentrations in celery and parsley not only reduces microglial activation, it also switches microglia to a protective state, a mechanism that is impaired with Alzheimer’s disease and possibly chronic brain damage associated with multiple brain injuries in sports (chronic traumatic encephalopathy). (Blaylock, R. and Maroon, J., Sur Neurol Int 2011.)
Another study found that both apigenin (another flavonoid) and luteolin protect the brain by reducing microglial activation. (Resai-Zadeh, K., et. al., J Neuroinflammation 2008; 5: 41.) In addition, there is strong evidence that activation of microglia in the aging brain is playing a central role in a number of neurological disorders, including strokes, brain infections, vaccine damage, brain trauma, and neurodegenerative diseases. (Dilger, R.N., et. al., J Leukoc Biol 2008; 84; 932-939.)
As we age, the microglia in the brain become progressively more activated. In people with Alzheimer’s dementia, there is widespread, intense microglial activation. A number of flavonoids control brain inflammation by suppressing microglial activation; these include curcumin, quercetin, fisetin, EGCG, and resveratrol.
Excitotoxicity and Magnesium Levels
As we grow older the brain becomes progressively more inflamed. With age-related memory loss and Alzheimer’s dementia, the degree of inflammation increases dramatically.
Brain inflammation is caused by microglial activation; these immune cells are also the source of glutamate and other excitotoxins. Magnesium, which is abundant in fruits, vegetables, and nuts, suppresses excitotoxicity and inflammation.
Meanwhile, because of their high level of phosphoric acid, soft drinks deplete magnesium and play a major role in the widespread magnesium deficiency seen in the Western world.
Many prescription medications and birth control pills on the market also severely deplete magnesium.
Studies conducted by Dr. Mark Mattson and his co-workers have shown that physical exercise stimulates brain cells to release higher levels of growth factors (neurotrophins), which protect the brain from damage, heal existing injuries, prevent depression, and promote better memory and learning capacity. (Boyle, P.A., et. al., Arch Gen Psychiatry 2010; 67: 304-310.)
Mattson has also studied the effect of caloric restriction on brain protection, and demonstrated that reducing one’s intake of calories significantly reduces brain aging and stimulates the release of neurotrophic brain growth factors.
Caloric restriction also increases antioxidant enzyme levels and reduces excitotoxicity. (Mattson, M.P. and Ann, N.Y., Acad Sci 2008; 1144: 97-112.)
Of course, many people find it difficult to reduce their caloric intake enough to obtain these beneficial effects. However, new studies have shown that fasting just one day a week has the same beneficial effect; adding resveratrol to the diet has also been shown to be effective.
Recent studies have shown that daily physical exercise also increases a person’s thinking ability and reduces the risk of early onset dementia. (Wang, L., et. al., Arch Inter Med 2006; 166: 115-1120.)
Moderate exercise—such as brisk walking, using light weights or exercise machines—is sufficient for the elderly. Engagement in social events, reading, learning new topics, and participating in church functions are also important.
If we exercise regularly, fast once a week, and engage in regular intellectual activities, the benefits for brain health will be significant. Adding good nutrition—including eating a variety of flavonoids—will tremendously magnify those health benefits.
Source: Blaylock Wellness Report, November 2011.