Blueberry Vinegar Boosts Memory in Lab - mice

Not to be done for 50 years until your doctor comes up with a protocol. Who cares if you are dead by then? Certainly not you, you'll be dead. I'm sure your doctor reads the ACS’ Journal of Agricultural and Food Chemistry and will immediately recognize the importance of this and recruit researchers for human testing.  ROFLMAO
http://www.alzheimersweekly.com/2018/01/blueberry-vinegar-boosts-memory-in-lab.html

DIET & NUTRITION: Blueberry vinegar may fight dementia by improving cognitive function. Learn about improvements to short-term memory in the lab as reported in The Journal of Agricultural and Food Chemistry.

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In the search for new ways to fight cognitive decline, scientists report in ACS’ Journal of Agricultural and Food Chemistry that blueberry vinegar might offer some help. They found that the fermented product could restore cognitive function in mice.

Recent studies have shown that the brains of people with Alzheimer’s disease, the most common form of dementia, have lower levels of the signaling compound acetylcholine and its receptors. Research has also demonstrated that blocking acetylcholine receptors disrupts learning and memory. Drugs to stop the breakdown of acetylcholine have been developed to fight dementia, but they often don’t last long in the body and can be toxic to the liver. Natural extracts could be a safer treatment option, and some animal studies suggest that these extracts can improve cognition. Additionally, fermentation can boost the bioactivity of some natural products. So Beong-Ou Lim and colleagues wanted to test whether vinegar made from blueberries, which are packed with a wide range of active compounds, might help prevent cognitive decline.

To carry out their experiment, the researchers administered blueberry vinegar to mice with induced amnesia. Measurements of molecules in their brains showed that the vinegar reduced the breakdown of acetylcholine and boosted levels of brain-derived neurotrophic factor, a protein associated with maintaining and creating healthy neurons. To test how the treatment affected cognition, the researchers analyzed the animals’ performance in mazes and an avoidance test, in which the mice would receive a low-intensity shock in one of two chambers. The treated rodents showed improved performance in both of these tests, suggesting that the fermented product improved short-term memory. Thus, although further testing is needed, the researchers say that blueberry vinegar could potentially be a promising food to help treat amnesia and cognitive decline related to aging.
SOURCE:

• Cognitive Improving Effects by Highbush Blueberry (Vaccinium crymbosum L.) Vinegar on Scopolamine-Induced Amnesia Mice Model
  Journal of Agricultural and Food Chemistry
• The authors acknowledge funding from Konkuk University. 
• Note: ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies.