Raw garlic helps fight Alzheimer's and Parkinson's

Scientists from the University of Louisville in the United States suggest that eating raw garlic may help prevent memory loss in patients with Alzheimer's and Parkinson's.

Allyl sulfide, a natural compound found in garlic, stimulates the growth of beneficial bacteria in the intestines and improves the cognitive health of older people, experts say. It was found that this substance restores trillions of microorganisms important for maintaining health in the intestine.

Experts conducted their theory on 24-month-old mice, whose age was equivalent to people aged 56 to 69 years. Rodents were given allyl sulfide and compared with mice that did not receive the compound contained in garlic. The results showed that older mice that used raw garlic supplement had better long-term and short-term memory, as well as a healthier intestinal microbiome compared to other rodents that suffered from impaired spatial memory. Further studies have demonstrated that allyl sulfide supports the activity of the NDNF gene in the brain, which is crucial for long-term and short-term memory. According to the data obtained, mice that were given a compound from garlic had a higher level of expression of the NDNF gene, as well as gaseous hydrogen sulfide – a molecule that prevents inflammation of the intestine.

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In the future, a team of experts plans to further explore how restored intestinal bacteria can prevent age-related memory loss and how garlic can be used to treat conditions such as Alzheimer's and Parkinson's. “The diversity of the intestinal microbiome decreases in older people when neurodegenerative diseases such as Alzheimer's and Parkinson’s disease develop,” says Dr. Nitu Traction. – At this time, memory and cognitive abilities may deteriorate. We want to better understand how changes in the composition of intestinal bacteria are associated with a decrease in cognitive functions during aging. ”

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