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Resveratrol for stabilising amyloid proteins in Alzheimer's Disease

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Editor ● 1 min read


A phase 2 clinical trial showed promising results for the use of resveratrol in stabilising levels of amyloid proteins in blood and cerebrovascular fluid in patients with mild to moderate Alzheimer disease (AD).

Resveratrol, a naturally occurring compound found in certain foods, is believed to promote resilience in cells to the effects of stress. The study included 119 patients randomly assigned to either high doses of resveratrol or placebo. The resveratrol group started at 500mg/day which was increased to 2000mg/day over the course of 1 year.

Patients taking resveratrol had reduced amyloid beta proteins in cerebral spinal fluid (CSF) compared to the placebo group whose amyloid beta protein levels had increased.

Reference

  1. Turner RS, Thomas RG, Craft S, et al. A randomized, double- blind, placebo-controlled trial of resveratrol for Alzheimer disease. Neurology 2015;85(16):1383-1391. [Full Text]

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