Grapesdoc blog

Polyphenol rich fruits may prevent Alzheimer’s Disease April 20, 2008

Posted by Clark Hansen, N.M.D. in Alzheimer's, Polyphenol Research.
Tags: Alzheimer's, polyphenols
trackback

Polyphenol rich fruits may prevent Alzheimer’s Disease

 

by Clark Hansen, N.M.D.

 

Alzheimer’s disease is a nervous system disorder of the brain named after the German physician Alois Alzheimer, who first described it in 1906. It affects more than 13 million people worldwide and more than 5 million in the U.S., where the annual cost of care for Alzheimer’s patients is over $100 billion dollars. Although the exact cause of Alzheimer’s is not clear, evidence indicates that oxygen free radical stress on brain cells causes neuronal damage that allows for the build-up of Beta Amyloid plaque in the brain, blocking communication between neurons and ultimately leading to the death of brain cells and the loss of memory and cognitive function. Polyphenolic antioxidants from fruits and vegetables have been found to be particularly effective in reducing these damaging effects of aging. (Journal of Food Sciences. 2008 Jan 31; Eur J Pharmacol. 2006 Sep 1;545(1):51-64. Epub 2006 Jun 17.)

 

                              

Evidence indicates that Alzheimer’s patients generate large amounts reactive oxygen free radicals that cause oxidative damage leading to the accumulation of Beta-Amyloid plaques and the death of brain cells. The Research Institute of Pharmaceutical Sciences, College of Pharmacy, at the Seoul National University, has shown that grape seed extract blocks Beta-Amyloid-induced neuronal brain cell damage, by trapping oxygen free radicals and inhibiting lipid peroxidation. Additionally, these researchers found that the grape seed polyphenols increase the cellular glutathione levels and suppresse cellular inflammation. (Ann N Y Acad Sci. 2004 Dec;1030:317-29.)

 

Polyphenol Content of Foods

 

Procyanidins are the most potent antioxidant subclass of flavonoid polyphenols. They can be found in a variety of fruits, including apples, blackberries, blueberries, cherries, chocolate, grapes, plums, raspberries, and more. Known for giving rich color to fruits and vegetables and contributing astringent flavor to foods, Procyanidins have been found to provide multiple health benefits and to protect and repair cell membranes, blood vessels, skin, joints, and nervous tissue. Research indicates that they may reduce the risk of cardiovascular diseases, cancer, blood clotting, protect against urinary tract infections and prevent dementia. A database for Procyanidins was created so that epidemiologists and health researchers could estimate the intakes and investigate relationships between intakes and reduction in the risks of various diseases. You can use the list to find the richest sources of foods to help you get healthy and prevent disease.

 

 

Table 1. Proanthocyanidin Content of Selected Foods (Units = mg per 100 grams)

Food	Proanthocyanidins
Grape seeds, raw	373 mg
Chocolate, dark	198 mg
Plums, red with peel, raw	72 mg
Cranberries, raw	52 mg
Plums, black, with peel, raw	47 mg
Apple, Red Delicious, with peel, raw	33 mg
Peaches, white, with peel, raw	30 mg
Raspberries, raw	17 mg
Apple, Golden, with peel, raw	17 mg
Strawberries, raw	14 mg
Blueberries, raw	13 mg
Tea, brewed	13 mg
Cherries, raw	10 mg
Blackberries, raw	10 mg
Wine, sherry	9 mg
Grape juice, purple, bottled, unsweetened	7 mg
Cranberry juice, bottled	6 mg
Grapes, green or red, raw	5 mg
Peaches, canned	3 mg
Pomegranates, raw	1 mg
Grape juice, white, canned	0.41 mg

Source: USDA Database for the Proanthocyanidin (Monomers – Trimers) Content of Slected Foods 2004

 

 

On average, chocolate and apples (164.7 mg and 147.1 mg, respectively) contained the largest proanthocyanidin content per serving compared with red wine and cranberry juice (22.0 mg and 31.9 mg, respectively). However, the proanthocyanidin content  varied greatly between apple samples from as little as 12.3 mg per serving, to as much as 252.4 mg per serving. The highest amounts were observed Cacao beans, which contain 9452 mg proanthocyanidin per 100 gm and grape seeds, which contain 1032 mg of proanthoycanidin per 100 gm. The next highest proanthocyanidin containing foods were Red Delicious apples  (207.7 mg/serving) and Granny Smith (183.3 mg/serving) varieties and the lowest amounts in the Golden Delicious (92.5 mg/serving) and McIntosh (105.0 mg/serving) varieties.