Alzheimer’s disease is the most common cause of dementia and affects millions of people around the world.
It slowly damages the brain, leading to memory loss, confusion, and problems with thinking and everyday activities.
Although the risk increases with age, Alzheimer’s disease is not a normal part of getting older. Scientists believe that both genes and lifestyle choices can influence who develops the disease and how quickly it progresses.
Researchers have long searched for simple ways to help keep the brain healthy. Healthy eating has become one of the most promising areas of research because many fruits and vegetables contain natural compounds that may protect brain cells from damage. A new study suggests that strawberries could be one of those helpful foods.
The research was carried out by scientists at Rush University and published in the Journal of Alzheimer’s Disease. The team wanted to find out whether eating strawberries and consuming a natural plant compound called pelargonidin were linked to healthier brains and fewer signs of Alzheimer’s disease.
Pelargonidin is a natural pigment that gives strawberries their bright red colour. It is also found in raspberries, blueberries, blackberries, cranberries, plums, pomegranates, red radishes, chokeberries, and saskatoon berries.
Earlier studies have shown that this compound has antioxidant and anti-inflammatory properties, which may help protect brain cells from damage over time.
One of the main features of Alzheimer’s disease is the build-up of harmful proteins inside the brain. These include amyloid-beta plaques and tau tangles. Tau is a protein that normally helps move nutrients through nerve cells, but when it becomes damaged it forms tangles that interfere with brain function and are closely linked with memory loss.
The researchers studied 575 people who had taken part in the Rush Memory and Aging Project. The average age at death was about 90 years, and around 70 percent of the participants were women.
During their lives, the participants completed food questionnaires, allowing the researchers to estimate how much pelargonidin and how many berries they regularly consumed.
The scientists then compared these dietary records with detailed examinations of the participants’ brains after death. They found that people with the highest intake of pelargonidin had lower levels of amyloid-beta and fewer tau tangles than those who consumed the least. This suggests that diets richer in this natural compound may be linked to healthier brain tissue.
The researchers also looked at a gene called APOE ε4, which increases the risk of developing Alzheimer’s disease. Among people who did not carry this genetic risk factor, eating more strawberries and consuming more pelargonidin was linked with fewer tau tangles. This relationship was not seen in people who carried the APOE ε4 gene.
When the researchers removed participants who already had dementia or mild cognitive impairment before the study, the link became even clearer. In this group, greater strawberry and pelargonidin intake was associated with fewer tau tangles, suggesting that these foods may be most helpful before significant memory problems develop.
The findings do not prove that strawberries can prevent Alzheimer’s disease, and eating strawberries alone is unlikely to stop the illness. However, the study adds to growing evidence that a healthy diet rich in colourful fruits may help support brain health.
Led by Dr. Julie Schneider and her colleagues, the research highlights the potential role of pelargonidin as part of an overall healthy lifestyle while future studies continue to explore how diet may reduce the risk of Alzheimer’s disease.
If you care about Alzheimer’s, please read studies about the likely cause of Alzheimer’s disease , and new non-drug treatment that could help prevent Alzheimer’s.
For more health information, please see recent studies about diet that may help prevent Alzheimer’s, and results showing some dementia cases could be prevented by changing these 12 things.
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