Still disgusted with garlics heavy taste? But in addition to cancer prevention, people can also prevent memory loss.

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 Still disgusted with garlics heavy taste? But in addition to cancer prevention, people can also prevent memory loss.


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Researchers at the University of Louisville in the United States have found that eating garlic can prevent memory loss. Researchers say eating garlic can help prevent memory loss caused by aging diseases such as Alzheimers disease and Parkinsons disease.

Garlic contains a natural compound, allyl sulfide, which can not only improve the health of stomach bacteria, but also improve the cognitive ability of the elderly. Scientists have found that this compound restores the microbial community in the intestine, which we often call the intestinal flora. Previous studies have highlighted the importance of intestinal flora in maintaining health, but few have explored the relationship between intestinal health and aging.

Dr. Jyotirmaya Behera, University of Louisville, said: Our research shows that eating garlic containing allyl sulfide can help us maintain healthy intestinal microflora and improve cognitive health in the elderly. Neetu Tyagi, co-author of the study, added: The diversity of intestinal flora in the elderly has decreased, and senility is also the age stage of neurodegenerative diseases such as Alzheimers disease and Parkinsons disease, as well as memory and cognitive impairment. We want to understand more about the relationship between intestinal flora changes and cognitive impairment associated with aging.

Researchers tested 24-month-old mice, which were between 56 and 69 years old in humans. In the experiment, the researchers fed allyl sulfide to mice and compared it with those of younger age and those of the same age who did not feed allyl sulfide. The results showed that mice fed allyl sulfide exhibited better memory and healthier intestines than mice fed no allyl sulfide.

Further studies have found that allyl sulfide maintains the gene expression of neuron-derived urinary sodium excretion factor (NDNF) in the brain, which is very important for long-term and short-term memory. The gene was previously discovered by scientists at the University of Louisville. The researchers found that mice fed allyl sulfide showed stronger expression of the NDNF gene and produced more hydrogen sulfide molecules, which could prevent intestinal inflammation.

Garlic has been used to treat human diseases for thousands of years. Garlic can not only reduce the risk of specific cancers such as breast cancer and gastric cancer, but also reduce the risk of cardiovascular disease and type 2 diabetes. The team plans to further explore how restored intestinal flora can prevent aging-related memory loss and whether garlic can be used to treat diseases such as Parkinsons disease and Alzheimers disease.

Garlics unique odor comes from sulfur compounds. Like other Allium plants, garlic can absorb sulfate from soil and bind it to amino acids and sulfur storage molecules. When garlic is cooked and eaten, these sulfur storage molecules can be decomposed into about 50 different sulfur compounds.

Scientists hope this breakthrough will help us treat chronic injuries in incurable cystic fibrosis and diabetes, and help us fight methicillin-resistant Staphylococcus aureus and P. Aeruginosa, a common hospital pathogen.

Source: Liable Editor of Netease Scientist: Qiao Junyi_NBJ11279