Eating Garlic Linked to Better Memory in Alzheimer's Study on Mice

A study presented at the American Physiological Society's annual meeting suggests eating garlic could reduce the risk of developing memory problems later in life, reports Newsweek . The researchers tested the theory that a compound in garlic called allyl sulfide could help prevent cognitive decline. They dosed 24-month-old mice with the compound, then compared their memory skills to four-month-old mice and 24-year-old mice that were not administered allyl sulfide. The mice given allyl sulfide had better short- and long-term recall, and their gut bacteria was healthier, versus mice of the same age that did not take the compound. The implication is that memory problems could be caused by the neuronal-derived natriuretic factor (NDNF) being under-expressed in the older mice, as those who took the garlic supplement had greater NDNF expression. When older mice who did not take the compound had therapy related to the NDNF gene, their memory got better. "Our findings suggest that dietary administration of garlic containing allyl sulfide could help maintain healthy gut microorganisms and improve cognitive health in seniors," concluded the University of Louisville's Jyotirmaya Behera.