Natural Compound in Olive Oil Targets Toxic Alzheimer’s Proteins
Posted on 2009-10-01 06:17:20 in
Alzheimer's Disease |
Functional Foods |
In that ADDLs, soluble oligomers of amyloid-B1–42 peptide, are thought to be the primary toxin adversely affecting brain cells in Alzheimer’s Disease, William Roth, from Monell Chemical Senses Center (Pennsylvania, USA), and colleagues completed a series of in vitro studies showing that oleocanthal, a natural compound found in extra-virgin olive oil, beneficially alters ADDL size, structure, and activity. Small amounts of oleocanthal were effective in reducing the ability of toxic ADDLs to cells in the brain’s hippocampus region. Further studies also revealed that oleocanthal can protect nerve connections from structural damage caused by ADDLs. The natural compound was also found to make ADDLs more attractive targets for antibodies, opening an important potential therapeutic opportunity for immunotherapy-based treatments for Alzheimer’s Disease.
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Jason Pitt, William Roth, Pascale Lacor, Amos B. Smith III, Matthew Blankenship, Pauline Velasco, Fernanda De Felice, Paul Breslin, William L. Klein. “Alzheimer's-associated AB oligomers show altered structure, immunoreactivity and synaptotoxicity with low doses of oleocanthal.” Toxicology and Applied Pharmacology, Volume 240, Issue 2, 15 October 2009, Pages 189-197.
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