Chocolate and Polyphenols in the Prevention of Alzheimer’s disease

In a recent study published in the Journal of Alzheimer’s Disease, Dr. Giulio Maria Pasinetti, from the Icahn School of Medicine at Mount Sinai, discovered that certain cocoa extracts, which are rich in polyphenol content, prevent and can possibly revert the aggregation of beta-amyloid, among other benefits. Additionally, cocoa extracts improve neuronal communication in mice brains exposed to high levels of this harmful protein. In fact, the process by which polyphenols block aggregation of beta-amyloid is similar to the prevention of age-related protein misfolding by mechanisms in healthy individuals.  Dr. Pasinetti’s research highlights the immense potential for turning cocoa and other polyphenol sources into safe and easily accessible dietary supplements that can be used to re-wire the aging brain, improve brain functions, and possibly prevent Alzheimer’s disease, which is expected to affect 30 million Americans by 2025!

Dr. Giulio Maria Pasinetti: http://www.mountsinai.org/profiles/gi...

Original Research Article: http://www.ncbi.nlm.nih.gov/pubmed/24...

Video by Advocate Science: http://www.advocatescience.com

• #education
• #mount_sinai_hospital_hospital
• #mount_sinai_school_of_medicine_collegeuniversity
• #chocolate_food
• #neurology_medical_specialty
• #alzheimers_disease_disease_or_medical_condition
• #preventive_medicine_medical_specialty
• #health_industry
• #pasinetti_chocolate_and_alzheimers