We discuss and comment on the role agriculture will play in the containment of the CO2 problem and address protocols for terraforming the planet Earth.
A model farm template is imagined as the central methodology. A broad range of timely science news and other topics of interest are commented on.
Monday, July 25, 2011
Grape Chemical Decreases Neurotoxins
This effect should show up as a
statistical difference between daily wine drinking populations and those who
drink far less.Otherwise the effect is
presently too little to justify too much excitement.
Yet it is additional support for
the value of all edible red and blue fruit generally.They have the antioxidants at least.We already find an association with reducing
circulatory damage.Again it is all
associations and limited understanding.
Add one more to the list of
useful list associated with wine and grapes.
Natural Chemical Found In Grapes May Protect Against Alzheimer’s
Disease by Decreasing Neurotoxins in the Brain
Newswise — Researchers at Mount
of Medicine have found that grape seed polyphenols—a natural antioxidant—may
help prevent the development or delay the progression of Alzheimer’s disease.
The research, led by Giulio Maria Pasinetti, MD, PhD, The Saunder Family
Professor in Neurology, and Professor of Psychiatry and Geriatrics and Adult
Development at Mount Sinai School of Medicine, was published online in the
current issue of theJournal of Alzheimer’s Disease.
This is the first study to evaluate the ability of grape-derived
polyphenols to prevent the generation of a specific form of β-amyloid (Aβ)
peptide, a substance in the brain long known to cause the neurotoxicity associated
with Alzheimer disease. In partnership with a team at the University of
Minnesota led by Karen Hsiao Ashe, MD, PhD, Dr. Pasinetti and his collaborators
administered grape seed polyphenolic extracts to mice genetically determined to
develop memory deficits and Aβ neurotoxins similar to those found in
Alzheimer’s disease. They found that the brain content of the Aβ*56, a specific
form of Aβ previously implicated in the promotion of Alzheimer’s disease memory
loss, was substantially reduced after treatment.
Previous studies suggest that increased consumption of grape-derived
polyphenols, whose content, for example, is very high in red wine, may protect
against cognitive decline in Alzheimer’s. This new finding, showing a selective
decrease in the neurotoxin Aβ*56 following grape-derived polyphenols treatment,
corroborates those theories.
“Since naturally occurring polyphenols are also generally commercially
available as nutritional supplements and have negligible adverse events even
after prolonged periods of treatment, this new finding holds significant
promise as a preventive method or treatment, and is being tested in
translational studies in Alzheimer’s disease patients,” said Dr. Pasinetti.
The study authors emphasize that in order for grape-derived polyphenols
to be effective, scientists need to identify a biomarker of disease that would
pinpoint who is at high risk to develop Alzheimer’s disease.
“It will be critical to identify subjects who are at high risk of
developing Alzheimer’s disease, so that we can initiate treatments very early
and possibly even in asymptomatic patients,” said Dr. Pasinetti. “However, for
Alzheimer’s disease patients who have already progressed into the initial
stages of the disease, early intervention with this treatment might be
beneficial as well. Our study implicating that these neurotoxins such as Aβ*56
in the brain are targeted by grape-derived polyphenols holds significant
This research was funded by a grant from the National Institutes of
Health. Dr. Giulio Pasinetti is a named inventor of a pending patent
application filed by Mount SinaiSchool of Medicine (MSSM)
related to the study of Alzheimer’s disease. In the event the pending or issued
patent is licensed, Dr. Pasinetti would be entitled to a share of any proceeds
MSSM receives from the licensee.