The latest research from the Buck Institute in Novato, California, has identified a possible trigger for Alzheimer's disease (AD), and has determined that resveratrol, an antioxidant present in red wine, could benefit sufferers. The research, which has been published this month in The Proceedings of the National Academy of Sciences, revolves around ApoE4, a cholesterol-carrying protein associated with a higher risk of Alzheimer's Disease, and SirT1, a member of the sirtuin family of proteins.
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