A study done on mice shows that a diet high in epigallocatechin-3-gallate and ferulic acid –present in green tea, carrots, tomatoes, rice, wheat, and oats– not only helps prevent Alzheimer’s, but also reduces symptoms of the disease.
How They Did It
Researchers evaluated the effects of diet on the behavior of groups of mice with and without Alzheimer’s, finding that the spatial memory of the sick mice improved after three months of treatment with this diet. Their behavior progressed to the extent that their performance was equal to that of healthy mice.
Apparently the chemicals present in these foods reduce neuronal inflammation and oxidative stress in the brain and prevent the advent of beta amyloid proteins, which accumulate in the brains of patients with Alzheimer’s disease.