Exploring the mechanisms of kaempferol in neuroprotection: Implications for neurological disorders

 Ask your competent? doctor which of the 5 causes of the neuronal cascade of death

this addresses. Don't ever use the word 'neuroprotection'; it doesn't signify urgency at all! If your doctor tells you they weren't able to stop the neuronal cascade of death, your first assumption would be why not? Are you that fucking incompetent?

Words matter, insist your doctor use them correctly.

 And nothing here gives amounts, so absolutely fucking useless!

The richest plant sources of kaempferol (mg/100 g fresh weight) are green leafy vegetables, including spinach and kale, and herbs such as dill, chives, and tarragon. The leaves of wild leeks or ramps (100g fresh weight) were reported to contain 50.2 and 32.5 mg of quercetin and kaempferol, respectively [17].

Exploring the mechanisms of kaempferol in neuroprotection: Implications for neurological disorders

Amir Mohammad Nezhad Salari, Zahra Rasoulizadeh, Arezoo Gowhari Shabgah, Roghayyeh Vakili-Ghartavol, Ghasem Sargazi, Jamshid Gholizadeh Navashenaq

First published: 04 March 2024

https://doi.org/10.1002/cbf.3964

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Abstract

Kaempferol, a flavonoid compound found in various fruits, vegetables, and medicinal plants, has garnered increasing attention due to its potential neuroprotective effects in neurological diseases. This research examines the existing literature concerning the involvement of kaempferol in neurological diseases, including stroke, Parkinson's disease, Alzheimer's disease, neuroblastoma/glioblastoma, spinal cord injury, neuropathic pain, and epilepsy. Numerous in vitro and in vivo investigations have illustrated that kaempferol possesses antioxidant, anti-inflammatory, and antiapoptotic properties, contributing to its neuroprotective effects. Kaempferol has been shown to modulate key signaling pathways involved in neurodegeneration and neuroinflammation, such as the PI3K/Akt, MAPK/ERK, and NF-κB pathways. Moreover, kaempferol exhibits potential therapeutic benefits by enhancing neuronal survival, attenuating oxidative stress, enhancing mitochondrial calcium channel activity, reducing neuroinflammation, promoting neurogenesis, and improving cognitive function. The evidence suggests that kaempferol holds promise as a natural compound for the prevention and treatment of neurological diseases. Further research is warranted to elucidate the underlying mechanisms of action, optimize dosage regimens, and evaluate the safety and efficacy of this intervention in human clinical trials, thereby contributing to the advancement of scientific knowledge in this field.

Significance statement

Kaempferol, a flavonoid compound found in various fruits, vegetables, and medicinal plants, to serve as a natural neuroprotective agent for the prevention and treatment of neurological disorders. By conducting an extensive review of the current literature, this study underscores the varied mechanisms through which kaempferol demonstrates its neuroprotective effects, emphasizing its antioxidant, anti-inflammatory, and antiapoptotic properties. Furthermore, the therapeutic potential of kaempferol in modulating key signaling pathways involved in neurodegeneration and neuroinflammation, such as the PI3K/Akt, MAPK/ERK, and NF-κB pathways, is underscored. Additionally, various beneficial effects of kaempferol, including enhancing neuronal survival, attenuating oxidative stress, reducing neuroinflammation, promoting neurogenesis, and improving cognitive function, are emphasized. In summary, compelling evidence is presented supporting the use of kaempferol as a promising natural compound for the prevention and treatment of neurological diseases, thereby indicating the importance of further research to elucidate the mechanisms of action, optimize dosage regimens, and assess the safety and efficacy of kaempferol in human clinical trials.

AI Unlocks Olive Oil’s Potential in Alzheimer’s Battle

But what about this for coconut oil? 

Potential of coconut oil and medium chain triglycerides in the prevention and treatment of Alzheimer’s disease March 2020

How Coconut Oil Benefits Aging Adults with Alzheimer’s October 2017

Improvement of Main Cognitive Functions in Patients with Alzheimer's Disease after Treatment with Coconut Oil Enriched Mediterranean Diet: A Pilot Study August 2018

Efficacy of Adjunctive Extra Virgin Coconut Oil Use in Moderate to Severe Alzheimer’s Disease July 2014

Treating Dementia with Coconut Oil

 Your doctor has had years to figure what to do, were they incompetent by doing nothing?

Do you prefer your doctor incompetence in this NOT KNOWING? OR NOT DOING?

I'm not medically trained so don't listen to me. Your doctor supposedly is.

 

This really tells us nothing; NO PROTOCOL, NO AMOUNTS!

AI Unlocks Olive Oil’s Potential in Alzheimer’s Battle

Summary: Researchers have utilized artificial intelligence to uncover the promising potential of extra virgin olive oil (EVOO) in combating Alzheimer’s disease (AD).

By integrating AI, chemistry, and omics research, the study identified specific bioactive compounds in EVOO that could contribute to the treatment and prevention of AD. Ten phytochemicals within EVOO, such as quercetin, genistein, luteolin, and kaempferol, were found to exhibit potential impacts on AD protein networks.

The study adds to the growing evidence for the neuroprotective effects of a Mediterranean diet, rich in EVOO, in mitigating dementia and cognitive decline.

Key Facts:

1. The study utilized artificial intelligence to analyze the interaction between bioactive compounds in extra virgin olive oil and Alzheimer’s disease pathways.
2. Ten specific phytochemicals, including quercetin, genistein, luteolin, and kaempferol, were identified as having the highest likelihood of impacting AD protein networks.
3. The research supports the neuroprotective effects of a Mediterranean diet, rich in EVOO, which has been associated with a reduced risk of dementia and cognitive decline.

Source: Temple University

A recent study has used artificial intelligence (AI) to reveal the remarkable potential of extra virgin olive oil (EVOO) in the fight against Alzheimer’s disease (AD).

Researchers combined AI technology, chemistry, and omics research to identify specific bioactive compounds in EVOO that show promising effects in treating and preventing AD.

The findings identified ten EVOO phytochemicals with the highest likelihood of impacting AD protein networks. Credit: Neuroscience News

The article titled “Alzheimer’s disease: using gene/protein network machine learning for molecule discovery in olive oil” appears in Human Genomics.

AD imposes a significant burden on individuals and society, but EVOO’s neuroprotective effects have garnered attention. The Mediterranean diet, rich in EVOO, has been associated with a reduced risk of dementia and cognitive decline.

Harnessing the power of AI, researchers aimed to uncover the secrets behind EVOO’s therapeutic potential for AD.

The study utilized network machine learning and graph neural networks to analyze how bioactive compounds in EVOO interact with the complex pathways involved in AD.

The findings identified ten EVOO phytochemicals with the highest likelihood of impacting AD protein networks. Compounds like quercetin, genistein, luteolin, and kaempferol exhibited promising effects on AD pathogenesis.

About this AI an Alzheimer’s disease research news

Author: Luís Rita
Source: Temple University
Contact: Luís Rita – Temple University
Image: The image is credited to Neuroscience News

These Fruits And Veg Reduce Cognitive Decline Risk The Most

 Now ask your doctor for specific daily amounts needed, that will require further research since just is just an association, not a proven cause.

These Fruits And Veg Reduce Cognitive Decline Risk The Most

The fruits and vegetables that provide the highest protection against cognitive decline.

Certain fruits and vegetables that contain antioxidant flavonols appear to protect against cognitive decline.

Flavanols, which are a type of flavonoid, are found in nearly all fruits and vegetables, as well as in tea.

Consuming around one cup of dark leafy greens each day is linked to retaining stronger cognitive abilities with age.

Kaempferol and myricetin

A flavanol called kaempferol was linked to the highest level of protection by the research.

Typical foods that contain high levels of kaempferol include beans, tea, kale, spinach and broccoli.

Another flavanol called myricetin was also protective, although not quite to the same extent as kaempferol.

Typical foods that contain high levels of myricetin include wine, tea, kale, oranges and tomatoes.

Quercetin, which is found in tea, apples, kale and tomatoes was also protective, but at a still lower level.

Dr Thomas M. Holland, the study’s first author, said:

“It’s exciting that our study shows making specific diet choices may lead to a slower rate of cognitive decline.

Something as simple as eating more fruits and vegetables and drinking more tea is an easy way for people to take an active role in maintaining their brain health.”

Slowing cognitive decline

For the study, almost 1,000 people were divided into groups based on the amount of flavanols in their diet.

The group consuming the most flavanols got 15 mg a day — the amount that would come from a single cup of dark leafy greens.

Study participants were tracked over an average of 7 years and given regular cognitive tests.

These revealed that people who consumed the highest levels of flavanols experienced the slowest decline in their cognitive abilities.

The study’s authors explained:

“Results suggest dietary intakes of total flavonols and several flavonol constituents may be associated with slower decline in global cognition and multiple cognitive abilities with older age.”

As with any correlational research like this one, the study cannot prove that there is a link, merely that there is an association.

Flavonol may reduce Alzheimer’s dementia risk

With no amounts given and 'may', this is totally useless. 

Flavonol may reduce Alzheimer’s dementia risk

Holland TM, et al. Neurology. 2020;doi:10.1212/WNL.0000000000008981.

January 30, 2020

Thomas M. Holland

Eating more foods with flavonol, an antioxidant found in most fruits, vegetables and teas, could reduce the risk for developing Alzheimer’s dementia, according to research published in Neurology, the medical journal of the American Academy of Neurology.
“With this research, we are understanding that it’s the entire composition of the food, inclusive of bioactives, like flavonols, along with the vitamins and minerals that render these foods as beneficial,” Thomas M. Holland, MD, faculty member in the College of Health Sciences at Rush University, told Healio Primary Care. “As our knowledge of the disease process of Alzheimer’s dementia expands and we recognize that it is multifactorial, we should prepare ourselves as best we can with multiple, scientifically based tools to help stave off the progression with an eye toward the ultimate goal of prevention.”

See Also

• Most with preclinical Alzheimer’s disease will not develop dementia
• Frailty impacts susceptibility to dementia
• Exercise could ease Alzheimer’s disease complications

Researchers evaluated 921 participants (mean age, 81.2 years) from the Rush Memory and Aging Project, an ongoing community-based cohort of older adults living in the Chicago area who did not have dementia at enrollment. Each year, participants are asked to complete food frequency questionnaires that assess their past-year intake of 144 food items, according to the study authors. Participants were followed for an average of 6 years.
The researchers divided the participants into five groups based on their intake of flavonol. They said the average flavonol intake in the United States is 16 mg to 20 mg per day; in the study, the lowest intake group consumed an average of 5.3 mg per day, whereas the highest intake group consumed an average 15.3 mg per day.(How the hell do you know the amounts to take to get to this level?)

 

Eating more foods with flavonol, an antioxidant found in most fruits, vegetables and teas, could reduce the risk for developing Alzheimer’s dementia, according to research published in Neurology, the medical journal of the American Academy of Neurology.

Source: Adobe Stock

In their analysis, researchers examined Alzheimer’s risk with intake of four specific flavonols: kaempferol, which is found in kale, beans, tea, spinach and broccoli; myricetin, which is in tea, wine, kale, oranges and tomatoes; isorhamnetin, which is in pears, olive oil, wine and tomato sauce; and quercetin, which is found in tomatoes, kale, apples and tea.
According to Holland and colleagues, 220 participants developed Alzheimer’s dementia.
They found that after adjusting for genetic predisposition and lifestyle factors, those in the highest total flavonol intake group had a 48% lower risk of developing Alzheimer’s dementia compared with those in the first quintile (HR = 0.52; 95% CI, 0.33-0.84).
Alzheimer dementia risk was 51% lower in those with the highest kaempferol intake (HR = 0.49; 95% CI, 0.31-0.77), 38% lower in those with the highest myricetin intake (HR = 0.62; 95% CI, 0.4-0.97) and 38% lower in those with the highest isorhamnetin intake (HR = 0.62; 95% CI, 0.39-0.98) compared with the lowest consumers. Quercetin was not associated with a lower risk for developing Alzheimer’s dementia.