Allicin Attenuates Age-Related Cognitive And Neural Decline In A Rat Model By Modulating Amyloid Burden And Regulating BDNF/Nrf2 Gene Expression
As we age, our brain function can naturally decline, often due to harmful processes like oxidative stress, where unstable molecules damage cells, and the buildup of specific protein clumps, known as amyloid burden. Researchers are constantly looking for ways to counteract these effects, and one promising area involves compounds derived from natural sources, such as garlic.
Recently, a study explored the potential of allicin, a well-known active compound in garlic, to protect against age-related mental and neural decline. The research focused on understanding how allicin might improve cognitive function and prevent nerve damage in an aging animal model. Scientists investigated allicin’s capacity to act as an antioxidant, reducing cellular damage from oxidative stress, and its anti-inflammatory properties, which help to calm harmful immune responses in the brain.
The findings were encouraging: allicin demonstrated significant protective effects against age-related neural degeneration. This beneficial action appears to be linked to its ability to manage the accumulation of amyloid protein and to regulate key genes. Specifically, it influenced the expression of genes like BDNF, which is crucial for the growth and survival of brain cells, and NrF2, a master regulator of the body’s antioxidant defenses. These results highlight the emerging role of natural, food-based compounds in promoting brain health and potentially mitigating neurodegenerative conditions associated with aging. This kind of research could pave the way for new nutritional strategies or supplements aimed at supporting brain health as we get older.
Source: link to paper