A team of researchers has found that a biologically active compound found in strawberries called pelargonidin, may be linked to fewer tau neurofibrillary tangles in the brain.

Tau tangles are a hallmark of Alzheimer’s disease, which is caused by abnormal changes in tau proteins that build up in the brain.

The new study, conducted by researchers from Rush University Medical Center, was published in the journal Alzheimer’s Disease on July 19.

“We suspect that the anti-inflammatory properties of pelargonidin may reduce overall neuroinflammation, which may reduce cytokine production,” said study author Julie Schneider, associate clinical professor and neurologist at Rush Alzheimer’s Center at Rush University Medical Center in Chicago. “.

Cytokines are proteins produced by cells that can regulate various inflammatory responses. Encephalitis has been linked to Alzheimer’s disease, such as plaques and tangles. Data suggest that pelargonidine may protect the aging brain from Alzheimer’s disease.

Among the berries, strawberries are the most abundant source of pelargonidins.

“While pelagonidine should be investigated further for its role in maintaining brain health in older adults, this gives a small change that anyone can make in their diet,” said Pooja Agarwal, study co-author and a nutritional epidemiologist at Rush Alzheimer’s Center, Rush University Medical Center. .

The researchers looked at data they obtained from an ongoing long-term study, which began in 1997.

There were a total of 575 deceased participants with complete nutritional information during follow-up and autopsy whose median age of death was 91.3 years.

A total of 452 non-carriers of the APOE 4 gene and a total of 120 participants had APOE 4, the strongest genetic risk factor gene for Alzheimer’s disease.

Participants’ assessment of diet occurred using the Food Frequency Questionnaire for up to approximately 20 years of follow-up before death and standard neuropathological assessment after death.

During the study period, each subject received an annual standardized test of cognitive ability in five domains: episodic memory, working memory, semantic memory, visuospatial ability, and perceptual speed.

The study includes people 65 and older, who were residing in more than 40 retirement communities and public housing units for seniors across northern Illinois.

Most of those who attended school were white without known dementia, and all participants agreed to undergo annual clinical assessments during their lives and post-mortem autopsies. The results were the same after the researchers adjusted for other factors that can affect memory and thinking skills, such as education, APOE 4 status, vitamin E and vitamin C.

“We did not observe the same effect in people with the APOE 4 gene associated with Alzheimer’s disease, but it may be due to a smaller sample size of individuals in this study who have the gene,” Agarwal said.

She continued: “The study was observational and did not prove a direct causal relationship. More research is needed to understand the role of nutrition in Alzheimer’s disease, but this study gives us hope in how certain food components such as berries can help with brain health.”