A study published in the Journal of Alzheimer’s Disease showed that adding strawberries to cereal, salads, or smoothies can likely help protect the brain from Alzheimers disease. The researchers found a bioactive phytochemical in the strawberries called pelargonidin. They claimed that pelargonidin could reduce the number of tau protein tangles in the brain, thereby reducing the risk of developing neurodegenerative diseases.

Dr. Julie Schneider, Associate Professor, and neuropathologist with the Rush Alzheimer′s Disease Centre stated that the anti-inflammatory properties of pelargonidin may decrease overall neuroinflammation, which may reduce cytokine production. Cytokines are proteins produced by cells and are known to regulate various inflammatory responses. Inflammatory responses in the brain have been linked to the accumulation of plaques and tangles.

The study suggested that pelargonidin may protect the aging brain from developing Alzheimer′s pathology. RADC nutritional epidemiologist, Dr. Puja Agarwal, Assistant Professor of internal medicine at Rush, states that although pelargonidin should be examined further for its role in maintaining brain health in older adults, the study emphasizes that simple changes are needed in the diet to reduce the risk of diseases. 

(Source: https://www.daijiworld.com/news/newsDisplay?newsID=984994 )