One of the many ways scientists are working to unravel the mysteries of Alzheimer’s is by conducting experiments on mice that have been genetically engineered to develop the disease. Researchers pondering the protective potential of compounds found in green tea and carrots have again taken this route and returned some promising results, with the Alzheimer’s mice demonstrating unimpaired cognitive function following a carefully designed bout of treatment.
The research was carried out by medical scientists at the University of Southern California and involved a pair of compounds found in green tea and carrots. The first is ferulic acid, or FA, an antioxidant found in carrots rice and tomatoes that has shown potential in this area. The other is called epigallocatechin-3-gallate, or EGCG, and is a key ingredient in green tea that has shown promise in research projects aiming to develop Alzheimer’s treatments, better protect teeth, deliver cancer-killing drugs and even prevent heart attacks.
“We had previously shown that each of these compounds on their own could reduce Alzheimer’s changes in brains of mice genetically programmed to develop the disease,” senior author on the study Terrence Town tells New Atlas.
Town and his colleagues designed a study to see how the two work might work in tandem to treat Alzheimer’s. Thirty-two mice with Alzheimer’s-like symptoms were enlisted for the experiment and divided into four groups with the males and females split evenly, while healthy mice were also thrown into each group for the sake of comparison.