There are over 44 million individuals worldwide currently living with Alzheimer’s disease, an irreversible and progressive neurodegenerative disease that is most common among individuals over the age of 65. Alzheimer’s disease is described as a type of dementia that interferes with memory, thinking and behavior. Symptoms usually begin with difficulty remembering newly learned information, then escalate into symptoms such as disorientation, confusion about events, and difficulty speaking, swallowing and walking. These symptoms usually develop slowly and get progressively worse with age.
Alzheimer’s is the the only disease among the top 10 causes of death in America that cannot be cured. However, there have been significant advancements in the realm of Alzheimer’s disease research that address its underlying processes. One such advancement involves research on pomegranate extract, which has been shown to contain certain compounds that possess neuroprotective capabilities when metabolized. The accumulation of proteins in the brain, known as amyloid-beta proteins, is one of the main characteristics of Alzheimer’s disease. It was hypothesized that if the levels and ratios of these proteins could be lowered, the risk of amyloid-beta protein buildup in the brain would significantly decrease. Recent research has succeeded in proving that certain compounds found in pomegranate extract could lower the levels of amyloid-beta proteins, thus reducing the risk of build up in the brain and the risk of developing Alzheimer’s disease.
Image Source: Dimitri Otis
In a recent study, the exact compounds that displayed the capability to reduce amyloid-beta protein levels were identified. Twenty-one components were isolated from pomegranate extract, most of which were polyphenols. After isolating each of these compounds, their metabolites, which are produced when bacteria in the gut metabolize the polyphenols in pomegranate extract, were evaluated. These metabolites, called urolithins, were found to be able to cross the blood-brain barrier, whereas the polyphenols could not. Further investigation of the urolitins showed that they are anti-inflammatory and neuroprotective compounds, and were shown to reduce the amyloid-beta protein levels in vitro.
Pomegranate extract’s metabolites were thus proven to lower levels of amyloid-beta proteins, which reduces the risk of their build up in the brain, and furthermore reduces the risk of developing Alzheimer’s disease. Additional tests will be needed to determine the extent of the protective effects of these compounds, but for now, this research provides hope for the prevention or treatment of Alzheimer’s disease in humans.
Feature Image Source: Pomegranate by Moyan Brenn
