Alzheimer’s disease continues to challenge researchers around the world. Despite decades of effort, treatments that truly reverse symptoms remain elusive.
But now, a new study out of The Scripps Research Institute is raising eyebrows for all the right reasons.
Scientists have developed a compound that not only targets the root causes of Alzheimer’s, but also appears to restore lost memory function.
A natural compound for the brain
The research centers on a substance called diAcCA, a stable oral drug designed to combat inflammation and oxidative stress in the brain.
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These two factors are known to play a major role in the development of Alzheimer’s.
In tests on mice, diAcCA didn’t just slow the disease’s progression.
It helped the animals regain memory function, improved communication between brain cells, and significantly reduced the presence of harmful proteins associated with Alzheimer’s, such as amyloid-β and phosphorylated tau.
But what makes this compound so unique is the way it works. DiAcCA only activates in brain regions that are already inflamed.
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This targeted activation means it can fight disease without affecting healthy brain tissue — reducing the risk of side effects.
The compound is derived from a natural antioxidant found in a plant that many of us cook with regularly.
The everyday herb
Known for its aromatic flavor and use in everything from roasted vegetables to meats, rosemary contains carnosic acid, a powerful antioxidant that activates the body’s own defense systems.
In its natural form, carnosic acid is unstable and not suitable for drug use.
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But Scripps researchers found a way to stabilize it by creating diAcCA, which converts back into carnosic acid in the gut and delivers its effects through the bloodstream.
And because rosemary and its compounds are already recognized as safe by the FDA, this could speed up the approval process for human trials.
According to Dr. Stuart Lipton, senior author of the study, the compound could even boost the effectiveness of current Alzheimer’s treatments.
And possibly be adapted for other conditions like Parkinson’s, diabetes, and heart disease.
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This article is based on information from Foodandwine.com.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.