|Life Extension Update Exclusive |
Quercetin could lower Alzheimer’s and other disease risk
Alzheimer’s disease is characterized by the overproduction of beta-amyloid protein in the brain, which is believed by some researchers to create free radicals that cause cumulative brain cell damage.
Cells that received the quercetin pretreatment experienced significantly less damage to DNA and cellular proteins and had improved viability compared to those exposed to vitamin C or no pretreatment, demonstrating a protective effect for quercetin against neurotoxicity. Vitamin C was also effective, but to a lesser degree than quercetin.
The findings add to those of a growing body of research that Alzheimer’s and other disease risks could be lowered by dietary means, particularly by increasing antioxidant intake. Dr Lee commented, “On the basis of serving size, fresh apples have some of the highest levels of [the antioxidant] quercetin when compared to other fruits and vegetables and may be among the best food choices for fighting Alzheimer’s.”
Free-radical damage (oxidative stress) is a significant cause of biological aging. It is well-known that neurons are extremely sensitive to attacks by destructive free radicals. The following evidence supports the hypothesis of free-radical damage being a central cause in Alzheimer's disease (Christen 2000):
Quercetin is the active flavonol part of rutin. It also is used as a capillary protectant and is a more powerful antioxidant than rutin.
Red wine contains resveratrol, but the quantity varies depending on where the grapes are grown, the time of harvest, and other factors. After more than two years of relentless research, a standardized resveratrol extract is now available as a dietary supplement. This whole grape extract contains a spectrum of polyphenols that are naturally contained in red wine such as proanthocyandins, anthocyanins, flavonoids, etc.
The resveratrol used in this product is extracted from organic grapes and is in a natural matrix that includes many other polyphenols. Quercetin is added to enhance the bioavailability of the resveratrol.
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