Eating raw garlic could help you keep your memory alive in the elderly

Scientists suggest that eating raw garlic could help prevent age-related memory loss in patients with Alzheimer's disease and Parkinson's disease.

The natural compound present in garlic – allyl sulfide]- improves the health of bacteria in the stomach and also improves cognitive health in the elderly.

US scientists have discovered that the compound restores billions of microorganisms – also called intestinal microbiota – in the gut.

Previous research has highlighted the importance of the gut microbiota in maintaining health.

But few studies have explored intestinal health and age-related conditions.

Dr. Jyotirmaya Behera of the University of Louisville, Kentucky said: "Our results suggest that the food administration of garlic containing allyl sulfide could help maintain healthy intestinal microorganisms. and to improve the cognitive health of the elderly. "

A new study suggests that eating raw garlic with age can improve bowel health and, in turn, improve memory in the short and long term.

The co-author, Neetu Tyagi, added: "The diversity of the gut microbiota decreases in the elderly, a stage of life during which neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease are develop, while cognitive and cognitive abilities may decrease.

"We want to better understand the link between changes in the gut microbiota and the cognitive decline associated with aging."

The team tested the theory in 24-month-old mice – an age comparable to that of humans aged 56 to 69 years.

The rodents received allyl sulphide and were compared to younger, age-matched mice that did not receive the compound in garlic.

The results revealed that older mice consuming the supplement had better short and long-term memory, as well as a healthier bowel than other rodents suffering from impaired spatial memory.

Other research has shown that allyl sulfide preserves the gene expression of neuron-derived natriuretic factor (NDNF) in the brain, which is crucial for long-term and short-term memory.

The gene had already been discovered by scientists at the University of Louisville.

The researchers found that the mice that received the compound with garlic also exhibited higher levels of NDNF gene expression as well as hydrogen sulfide, a molecule that prevents inflammation intestinal in the intestine.

The team plans to study further how restored gut bacteria can prevent memory loss associated with aging and whether garlic could even be used as a treatment in conditions such as Alzheimer's disease and Parkinson's disease.

Garlic has been used for thousands of years to treat human diseases and can reduce the risk of developing certain types of cancers such as breast and stomach cancer, cardiovascular disease and stroke. Type 2 diabetes.

The unique flavor of garlic comes from sulfur compounds.

Like other members of the allium family, the plant absorbs soil sulphate and integrates it into amino acids and sulfur storage molecules.

These sulfur storage molecules can then be broken down into about 50 different sulfur-containing compounds during the preparation and consumption of garlic.

Garlic could repel superbugs at the hospital, reveals a new study.

Ajoene, an active sulphuric compound that is found in the spicy vegetable, when it is associated with antibiotics, helps to reduce the defenses of a bacterium.

Scientists hope that this breakthrough will help combat incurable cystic fibrosis and chronic wounds in diabetics, as well as fight MRSA and the common infection at the hospital, P. aeruginosa.

The findings were presented at the annual meeting of the American Physiological Society at the 2019 meeting on Experimental Biology in Orlando.