Resveratrol Impacts Alzheimer’s Disease Biomarker
In a study recently published in the journal Neurology, researchers from Georgetown University Medical Center found that a particular biomarker of Alzheimer’s disease stabilized when participants took a purified form of resveratrol, a naturally occurring compound found in foods such as red grapes, raspberries, dark chocolate and some red wines. During the one-year, phase-two placebo-controlled, double-blind study, the highest dose of resveratrol was tested in participants, ingested by mouth, twice daily. Patients who were treated with increasing doses of resveratrol over 12 months showed little or no change in aresmyloid-beta40 (Abeta40), a biomarker seen as dementia worsens and Alzheimer’s disease progresses. “It does appear that resveratrol was able to penetrate the blood brain barrier, which is an important observation. Resveratrol was measured in both blood and cerebrospinal fluid,” said the study’s principal investigator. “Given safety and positive trends toward effectiveness in this phase-two study, a larger phase-three study is warranted to test whether resveratrol is effective for individuals with Alzheimer’s — or at risk for Alzheimer’s.” Further studies, including analysis of frozen blood and cerebrospinal fluid taken from patients, are underway to test possible drug mechanisms. To read more about this study, click here.
Intraoperative Neurophysiology in Neurosurgery: The Essentials. 2nd Edition
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Mayo Clinic Neuroscience and Oncology Innovation Summit 2017
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