Resveratrol may help protect against Alzheimer's

A study published in the November 11 issue of the Journal of Biological Chemistry has shown that resveratrol, a compound found in grapes, red wine, peanuts and berries, lowers the levels of the amyloid-beta peptides, which cause much of the neurological damage associated with Alzheimer's disease. Researchers administered resveratrol to cells which produce human amyloid-beta and tested the compound's effectiveness by analyzing amyloid-beta levels inside and outside the cells. They found that amyloid-beta levels in the treated cells were much lower than those in untreated cells. It is thought that resveratrol acts by stimulating the degradation of these amyloid-beta peptides.

Although more research is needed, researchers suggest that this natural compound may have a therapeutic potential in Alzheimer's disease. Resveratrol is currently being researched for a potential role in fighting other human amyloid-related diseases such as Huntington's, Parkinson's and prion diseases.

J. Biol. Chem. Vol. 280; Issue 45: 37377-37382, November 11 2005.