dementia

Brain Protector: Evidence that grape seed extract lowers risk of dementia

Researchers at the University of Alabama at Birmingham (UAB) report the first direct evidence that grape seed extract affects specific proteins in healthy brains in ways that may protect against future age-related dementia. “This is the first identification of...

Memory Test: Ginkgo trial will look at benefit for early dementia

UK Researchers at the Imperial College London and St Mary's Hospital are set to explore the effectiveness of gingko as a treatment for early dementia. The study of 250 patients aged over 55 will seek to find out whether GPs can help patients by prescribing the...

B-vitamin cuts Alzheimer’s risk

Vitamin B-3 (niacin) may protect against the development of Alzheimer’s disease and the cognitive decline associated with aging, say researchers who studied almost 4,000 people aged 65 and older. Dietary questionnaires revealed that those with the lowest intake of...

The B-12 Battle: Elderly may be most at risk for deficiency

Growing older carries more risks, among them the risk for vitamin B-12 deficiency. Emerging evidence points to B-12 deficiency as an increasingly common reason behind high levels of homocysteine in the blood — a risk factor for cardiovascular diseases. Deficiencies of...

Ginseng improves memory in stroke-related dementia patients

A recent study showed that a ginseng compound improved memory scores of people suffering from stroke-induced dementia, Chinese researchers reported. Memory loss, or dementia, may occur after stroke and is a growing problem in China, says lead researcher Jinzhou Tian,...

Alzheimer’s improved with antioxidant

Lipoic acid or alpha-lipoic acid (ALA) is a powerhouse antioxidant that is widely used as a weight-loss aid. This antioxidant helps prevent excess fat storage and improves glucose utilization. Recent studies have also made it a popular anti-aging nutrient, known to...

Antioxidants cut Alzheimer’s risk

Free radicals are unstable oxygen compounds that damage fats, proteins and DNA. The brain is especially sensitive to free radical (oxidative) damage because of its high content of fatty acids, its high use of oxygen and its low levels of antioxidants. By studying the...