Alzheimer’s diesease

Researchers confirm the usefulness of neurofilament light blood levels to predict the likelihood and rate of progression of neurodegeneration in Alzheimer’s disease.

Researchers investigated the influence of genetics and educational attainment on cognitive decline by studying data from 675 people who carry a predisposing mutation.

Researchers have identified a way to assess brain activity in sleep that occurs in the earliest stages of Alzheimer’s disease, typically many years prior to developing symptoms of dementia.

A new study found that mice fed on a time-restricted schedule showed improvements in memory and reduced accumulation of amyloid proteins in the brain.

Most of us who’ve reached middle age have noticed a slowing in memory and cognition, but scientists don’t have a clear picture of the molecular changes that take place in the brain to cause it.

A gene encoding a protein linked to tau production was found to suppress deterioration in animal models of neurodegenerative diseases similar to Alzheimer’s disease (AD).

Research now published in ACS’ Journal of Agricultural and Food Chemistry shows that, in preliminary in vitro laboratory tests, espresso compounds can inhibit tau protein aggregation – a process that is believed to be involved in the onset of Alzheimer’s disease.

Alzheimer’s is considered a disease of old age, with most people being diagnosed after 65. But the condition actually begins developing out of sight many years before any symptoms emerge.

With yet a third new Alzheimer’s drug expected to be approved by the Food and Drug Administration (FDA) in the US, the field is beginning to show progress in the fight to slow the disease.

The study supports the idea that components in the human blood can modulate the formation of new brain cells.