Pomegranates Cut Alzheimer's Risk

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Written By Judy Doherty, MPS, PCII
A recent study in middle-aged mice prone to develop beta-amyloid plaques examined the impact of pomegranate juice concentrate versus plain water on their ability to master a water maze. Beta-amyloid is a protein found in larger amounts in the brains of those with Alzheimer’s disease (AD). The mice given the pomegranate juice were able to negotiate a water maze 35% more quickly than those given plain water. When the researchers examined the brains of the two groups of animals they found those given the pomegranate juice had 50% less beta-amyloid protein in their brains than the animals in the control group. This study was published in the October issue of Neurobiology of Disease.
According to lead author Dr. Hartman at Loma Linda University, “This is the first study to show beneficial effects (both behavioral and neuropatholigical) of pomegranate juice in an animal model of AD.”Another study examined the impact of curcumin (a phytochemical in turmeric) on the ability of white blood cells (WBC) from either patients with AD or healthy volunteers to engulf beta-amyloid. These WBCs (called macrophages) play an important role in the body engulfing potentially harmful materials such as bacteria and LDL particles. This study published in the Journal of Alzheimer’s Disease last April showed that in half the patients with AD, the curcumin enhanced the ability of their WBCs to engulf the beta-amyloid.Bottom Line: One may not have to eat pomegranates or turmeric in order to obtain beneficial phytochemicals that may very well help reduce the build up of beta-amyloid plaques in the brain, but it couldn’t hurt. Of course, there are numerous other potentially beneficial phytochemicals found in a wide variety of other fruits, vegetables, herbs, and spices. A recent meta-analysis of 9 large cohort studies found increased consumption of fruits and vegetables was associated with a reduced risk of coronary heart disease.1Growing scientific evidence suggests that dietary factors that promote CAD also promote AD. By James J. Kenney, PhD, RD, FACN 1 J Nutr 2006;136:2588-93
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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