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Resveratrol may reduce chances for Alzheimer's disease
Doctors theorized that the anti-inflammatory nutrient, resveratrol, might slow the progression of Alzheimer’s disease (AD). In the first study of its kind, doctors were able to show that resveratrol appeared to penetrate the blood-brain barrier with measurable levels detected in cerebrospinal fluid. The study gave 119 participants with mild to moderate AD a placebo or 500 mg of resveratrol per day for 13 weeks, increasing in 500 mg increments every 13 weeks until reaching 1,000 mg twice per day from weeks 40 through 52.

After one year, those taking resveratrol had stabilized levels of a biomarker, Abeta-40, that normally declines as AD progresses. In a related finding, brain volume declined more in the resveratrol group than placebo, which doctors attributed to reduced swelling from the inflammation that occurs in AD. While some participants reported nausea or diarrhea, doctors declared resveratrol safe and well tolerated.


Reference: Neurology; 2015; 85(16): 1383-91.
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