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Alzheimers cure


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Alzheimers cure

Alzheimers cure

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  • 1. Alzheimers Cure By : Khawar Nehal 8 Nov 2013
  • 2. Causes Alzheimer's disease, shows tiny inclusions in the nerve tissue, called plaques and tangles. Plaques are found between the dying cells in the brain - from the build-up of a protein called betaamyloid (you may hear the term "amyloid plaques").
  • 3. Causes The tangles are within the brain neurons - from a disintegration of another protein, called tau.
  • 4. Causes According to Vocadlo and his colleagues describe how they’ve used an inhibitor they’ve chemically created — Thiamet-G — to stop O-GlcNAcase, a naturally occurring enzyme, from depleting the protein Tau of sugar molecules.
  • 5. Causes “The general thinking in science,” says Vocadlo, “is that Tau stabilizes structures in the brain called microtubules. They are kind of like highways inside cells that allow cells to move things around.”
  • 6. Causes Research prior to Vocadlo’s has shown that clumps of Tau from an Alzheimer brain have almost none of this sugar attached to them, and O-GlcNAcase is the enzyme that is robbing them. Such clumping is an early event in the development of Alzheimer’s and the number of clumps correlate with the disease’s severity.
  • 7. Causes Slowing or preventing the development of Alzheimer’s disease, a fatal brain condition expected to hit one in 85 people globally by 2050, may be as simple as ensuring a brain protein’s sugar levels are maintained.
  • 8. Cure There are many foods which are linked to Alzheimers. They are as follows :
  • 9. Cure Alzheimer’s is said to result from the deposit of proteins called amyloid-beta protein peptides that are produced as a result of genetic mutations and eventually form plaques in the brain. Many substances, including various food products, are thought to block the buildup of amyloid-beta peptides and have shown promising results in studies using laboratory animals.
  • 10. Cure Of the substances tested, those that showed marginal blocking ability against amyloid-beta peptides were ginger, blueberries, rhubarb, turmeric, cinnamon and resveratrol.
  • 11. Ginger Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.
  • 12. Ginger
  • 13. Ginger
  • 14. Blueberries Blueberries are perennial flowering plants with indigo-colored berries from the section Cyanococcus within the genus Vaccinium (a genus that also includes cranberries and bilberries). Species in the section Cyanococcus are the most common fruits sold as "blueberries" and are native to North America (commercially cultivated highbush blueberries were not introduced into Europe until the 1930s).
  • 15. Blueberries
  • 16. Blueberries
  • 17. Rhubarb Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large leaves that are somewhat triangular, with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.
  • 18. Rhubarb
  • 19. Rhubarb
  • 20. Tumeric Turmeric (Curcuma longa) /ˈtɜrmərɪk/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical Indian Subcontinent and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.
  • 21. Tumeric
  • 22. Tumeric
  • 23. Cinnamon Cinnamon (/ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".
  • 24. Cinnamon
  • 25. Cinnamon
  • 26. Resveratol Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced naturally by several plants – especially the roots of the Japanese Knotweed, from which it is extracted commercially – when under attack by pathogens such as bacteria or fungi.
  • 27. Resveratol In grapes, trans-resveratrol is a phytoalexin produced against the growth of fungal pathogens such as Botrytis cinerea. Its presence in Vitis vinifera grapes can also be constitutive, with accumulation in ripe berries of different levels of bound and free resveratrols, according to the genotype.
  • 28. Resveratol
  • 29. Resveratol In grapes, resveratrol is found primarily in the skin, and, in muscadine grapes, also in the seeds. The amount found in grape skins also varies with the grape cultivar, its geographic origin, and exposure to fungal infection.
  • 30. Resveratol It is also found in Pinus strobus, the eastern white pine.
  • 31. Resveratol Pinus strobus, commonly known as the eastern white pine, white pine, northern white pine, Weymouth pine, and soft pine is a large pine native to eastern North America. It occurs from Newfoundland west through the Great Lakes region to southeastern Manitoba and Minnesota, and south along the Mississippi Basin and Appalachian Mountains to northernmost Georgia and Mississippi.
  • 32. Pinus strobus
  • 33. Resveratol
  • 34. Resveratol
  • 35. Contact Want to know more or get training ? Voice : 971-55-639-8386 Email :