Researchers from the United States have determined that regular garlic consumption holds the potential to slow down age-related alterations in the brain and decrease the likelihood of neurodegenerative conditions.
Academics affiliated with the University of Missouri School of Medicine conducted an extensive trial focusing on the effects of aged garlic—a product subjected to storage exceeding 20 months. While previously associated with bolstering cardiovascular and immune system health, this new finding indicates its capacity to safeguard neural cells, as reported by Biomedical Reports.
As individuals age, the brain becomes more susceptible to damage from oxidative stress, a process involving free radicals that lead to neuronal degradation. The extract derived from aged garlic demonstrated significant antioxidant capabilities. According to the study’s authors, this substance effectively mitigates inflammation within neural tissues and actively prevents cell death.
This investigation spanned a period of 40 weeks. One cohort of lab animals received the garlic extract supplemented into their daily food intake, while a control group maintained their standard diet. Consequently, the mice receiving the garlic exhibited superior performance in assessments measuring learning and memory, alongside displaying more composed temperaments. Biochemical profiling uncovered favorable structural improvements within the hippocampus—the region crucial for memory formation.
The scientists emphasize that this extract functions by inhibiting destructive cellular mechanisms while simultaneously strengthening synaptic connectivity. Such findings suggest that aged garlic warrants consideration as a possible foundation for therapeutic interventions targeting ailments linked to cognitive impairment.
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