Imagine sprigs of rosemary or sage elevating your roast chicken. Beyond culinary delights, recent research shines a light on these common herbs as potential allies against Alzheimer’s disease. Scientists have identified carnosic acid, an antioxidant and anti-inflammatory compound found in rosemary and sage, which may play a role in combating cognitive decline. Although carnosic acid is naturally unstable, innovative research has led to the development of a stabilized prodrug called diAcCA. This new formulation can cross the blood-brain barrier and specifically activate in inflamed brain cells-a promising discovery currently in its pre-clinical stages.
A recent study published in the journal Antioxidants by researchers at the Scripps Research Institute highlighted the beneficial effects of carnosic acid in addressing neurodegenerative disorders like Alzheimer’s. Researchers Piu Banerjee and Dr. Stuart Lipton shared their findings with Fox News Digital, stating that administering this compound to mice with advanced Alzheimer’s-like symptoms significantly improved neuron density and synaptic connections. Furthermore, the treatment also reduced inflammation caused by common anti-amyloid therapies and enhanced learning and memory behaviors in the mice.
Banerjee emphasized that carnosic acid acts as a "prodrug," remaining inactive until it encounters oxidative and inflammatory stress, allowing it to target damaged cells without affecting healthy brain cells. This unique mechanism presents a promising alternative for treatment. However, experts urge caution; Courtney Kloske, director of scientific engagement for the Alzheimer’s Association, noted that while studies on mice provide valuable insights, human trials are crucial for a comprehensive understanding of the compound’s effects.
It’s important to clarify that simply cooking with rosemary or sage will not yield the same medical benefits as diAcCA. Banerjee pointed out that achieving therapeutic effects through regular culinary use is not feasible due to the quantity needed. Kloske reinforced this point, advising against the consumption of these herbs for prevention or treatment of Alzheimer’s and related cognitive disorders.
Carnosic acid boasts a rich history; ancient scholars used rosemary to enhance memory, a notion now supported by contemporary research showing that it, alongside other compounds like carnosol and rosmarinic acid, provides significant antioxidant and anti-inflammatory benefits. These compounds engage the Nrf2 pathway, promoting enzymes that combat oxidative stress, a key factor in Alzheimer’s progression.
Until recent advancements, carnosic acid’s instability hindered its therapeutic potential. However, the creation of diAcCA, an acetylated prodrug version, allows it to convert into its active form upon entering the body. In mouse models mirroring Alzheimer’s disease, prolonged diAcCA treatment restored memory and learning capabilities to near-normal levels, increased synaptic density, and decreased neuroinflammation, amassing consistent behavioral, biochemical, and histological results without notable toxicity.
The mechanisms behind diAcCA’s effectiveness include enhanced antioxidant defenses, reduction of harmful microglial activity, and support of nerve growth factors. Additionally, it helps manage neurotoxic proteins linked to Alzheimer’s, clearing amyloid-β and tau aggregates.
While diAcCA has yet to undergo human trials, there are promising indicators. The FDA considers carnosic acid "Generally Recognized as Safe," potentially expediting early-stage testing. Preliminary studies involving rosemary and sage extracts have demonstrated improvements in cognitive function among older adults, further adding to the optimism regarding future human trials. Banerjee expressed hope for the progression of their research, stating, “I hope our drug will start human clinical trials soon. If it proves effective, it will be a remarkable option for those suffering from Alzheimer’s.”
This exploration into the medicinal properties of common kitchen herbs could usher in a new era of Alzheimer’s treatment, bridging the gap between culinary practices and advanced medicinal research.
Categories: Health, Alzheimer’s Research, Nutrition
Tags: Alzheimer’s, Carnosic Acid, Rosemary, Sage, Neurodegenerative Disorders, Nutrition
Original Source: https://timesofindia.indiatimes.com/life-style/health-fitness/health-news/popular-herbs-used-in-the-kitchen-could-help-slow-down-alzheimers-study-finds/articleshow/122139569.cms
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Publish Date: 2025-06-29 11:56:00
