A diet of essential amino acids could keep dementia at bay (General lack of essential amino acids is key)

Medical XPress / The National Institutes for Quantum Science and Technology / Science Advances ^ | Oct. 25, 2021 | Hideaki Sato et al

[ConservativeMind]

Japanese researchers showed that a low protein diet can accelerate brain degeneration in mouse models of Alzheimer's disease. More importantly, they found that Amino LP7—a supplement containing seven specific amino acids—can slow down brain degeneration and dementia development in these animals.

Dr. Makoto Higuchi explains, "In older individuals, low protein diets are linked to poor maintenance of brain function. Amino acids are the building blocks of proteins."

First, the researchers studied how a low protein diet affects the brain in mouse models of Alzheimer's disease, which generally demonstrate neurodegeneration and abnormal protein aggregates called "Tau" aggregates in the brain. They found that mice consuming a low protein diet not only showed accelerated brain degeneration but also had signs of poor neuronal connectivity. Interestingly, these effects were reversed after supplementation with Amino LP7, indicating that the combination of seven specific amino acids could inhibit brain damage.

Next, the research team examined how Amino LP7 affects different signs of brain degeneration in the Alzheimer's model. Untreated mice showed high levels of progressive brain degeneration, but Amino LP7 treatment suppressed neuronal death and thereby reduced brain degeneration, even though the Tau aggregates remained. According to Dr. Akihiko Kitamura, who also led this study, "Tau plaques in the brain are characteristic of Alzheimer's and most treatments target them. However, we have shown that it is possible to overcome this Tau deposition and prevent brain atrophy."

They observed that Amino LP7 reduces brain inflammation and also prevents kynurenine, an inflammation inducer, from entering the brain, thereby preventing inflammatory immune cells from attacking neurons. They also found that Amino LP7 reduces neuronal death and improves neuronal connectivity, improving brain function.

“Our study is the first to report that specific amino acids can hinder the development of dementia,” say Dr. Hideaki Sato and Dr. Yuhei Takado.

[glock rocks]

carnosine

[jonrick46]

A nice creamy quinoa pudding might be a delicious desert or a morning meal:

[Celtic Conservative]

I amend my statement. The way I had it once was probably poorly prepared.

CC

[jonrick46]

I am going to try the recipe:

Quinoa Pudding

Nutritious superfood quinoa is the star of this creamy, coconut milk-based Quinoa Pudding, that tastes like a cross between rice pudding and tapioca!

Ingredients:

1 cup quinoa
4 cups unsweetened coconut milk OR whole milk
1/3 cup maple syrup or sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt

Instructions:

Place quinoa in a mesh colander. Rinse thoroughly with cold water and allow to drain.

In a medium (approximately 3-quart) pot, combine quinoa, coconut milk, maple syrup, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 25 minutes, stirring about every 5 minutes.

Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat.

Pour into bowls and allow to cool for a few minutes before serving (pudding will continue to thicken as it cools). Sprinkle with additional cinnamon, if desired.

Notes

Thoroughly rinsing the quinoa is an important step in order to remove any potential bitter residue.

The coconut milk beverage is the kind that is sold in a carton in the refrigerated section of the grocery store. Canned coconut milk would probably work as well and result in even creamier/richer pudding with a stronger coconut flavor.

If you use regular milk, watch carefully so that it doesn’t boil, foam, and overflow. Also, it is normal for regular milk to form a skin on the surface as the pudding cooks. Simply stir it back into the pudding and it will dissolve.

You may use white sugar in lieu of the maple syrup.

You may stir regular or golden raisins into the pudding if you wish.