Several thousand polyphenols have been identified on edible plants and have antioxidants properties as well as probable role in the prevention of Alzheimer’s disease with associate growth oxidative damage. Most polyphenols exist primarily in the outer sections of fruits and vegetables.
Alzheimer’s disease slowly destroys memory and thinking cells and eventually the ability to carry out the simplest tasks. When an Alzheimer’s disease brain is examined under the microscope, two defining neuropathological features of Alzheimer’s disease are observed:
*Extracellular β-amyloid plaques
*Intracellular neurofibrillary tangles
Scientists believed that polyphenols in vegetables, seem to have a protective effect on the brain, decrease the possibility of dementia and prohibit the development Alzheimer’s disease.
Polyphenols can be grouped in four categories: Phenolic acids, Flavonoids, Lignans, Stilbenes. Flavonoids then can be divided to two categories: anthocyanins and anthoxanthins.
A most vital chemical property of polyphenols is their antioxidant activity which their capability to prevent oxidative damage within cells by blocking the activity of free radicals. Polyphenols are able to modulate the expression of genes to increase antioxidant defense. Polyphenols also protect and repair DNA damage.
Diet rich in vegetables and fruits can lower the risk of Alzheimer disease
