from the Journal of Alzheimer's Disease
New research into Alzheimer’s disease brings hope for millions of people affected, even if—as in this case—the research is still in its early stages. The Journal of Alzheimer’s Disease reports that a study with laboratory animals reduced damage to nerve pathways caused by deposits of a protein in the brain. The protein, known as amyloid beta, gradually forms sticky clumps in the brain that damage nerve cells. A specific preparation of cocoa extract, called Lavado, appears to prevent abnormal formation of amyloid beta protein. Three different types of cocoa extracts were tested. Lavado extract, the least processed, showed the highest anti-inflammatory activity of the three. Researchers at Mount Sinai School of Medicine say this is the first study to suggest that adequate quantities of specific cocoa polyphenols in the diet over time may prevent the clumping of amyloid beta protein that damages the brain as a means to prevent Alzheimer’s disease.