A new study claims that flavonoids—found in fruits and vegetables—may help treat Alzheimer's disease. Steven Reinberg of HealthDay News reports:
In experiments with mice, two flavonoids called luteolin and diosmin reduced levels of beta-amyloid, which forms the harmful plaques that build up in the brains of those with Alzheimer's disease.Now, acrylamides—commonly found in processed junk foods—are being linked to an increased risk of kidney cancer. Kathleen Doheny HealthDay News is on it:
"Our lab has been investigating beta-amyloid, which is associated with Alzheimer's, and how we can reduce it using natural compounds," said lead researcher Kavon Rezai-Zadeh, from the Rashid Laboratory for Developmental Neurobiology at Silver Child Development Center at the University of South Florida.
The research team would like to use the two flavonoids to see if they can reduce amyloid plaque in humans, since they believe flavonoids would be safe and have few side effects compared with drugs that are being developed to reduce amyloid plaque.
Rezai-Zadeh also thinks that flavonoids, which have strong antioxidant properties, might guard against Alzheimer's. "A lot of these compounds can be derived from the diet, and they may have preventive effects against Alzheimer's disease," he said. "Increasing the flavonoids in your diet may help reduce the risk of Alzheimer's."
Studies of the chemical have been ongoing since 1994, when the International Agency for Research on Cancer classified the chemical as a probable human carcinogen. Experts thought the main exposure was environmental, through cigarette smoke and, to a lesser extent, cosmetics.Here’s a plan. Eat lots and lots of fruits and veggies, and, ditch the trans-fat laden, overly processed, salty and sugary junk food—good idea?
But in 2002, Swedish scientists reported the presence of the chemical in carbohydrate-rich foods produced at high temperatures, including French fries and potato chips.
Studies of the chemical's link to various cancers have yielded mixed results.
The Dutch research team took data from the Netherlands Cohort Study on diet and cancer, which includes more than 120,000 men and women, aged 55 to 69. They followed them for more than 13 years, looking at all the cases of kidney, bladder and prostate cancers. They took a random sample of 5,000 people to look at their dietary habits.
The average intake of acrylamide from the diet was 21.8 micrograms -- a little less than what is included in a 2.5-ounce serving of French fries. Those who took in the most -- averaging 40.8 micrograms a day -- had a 59 percent higher risk of kidney cancer (but not the other cancers) than those consuming the least.