Archive for October, 2008

Alzheimer and Arachidonic Acid

Posted by David Bradley on October 20th, 2008

Arachidonic acidResearchers at the Gladstone Institute of Neurological Disease at the University of California San Francisco have found that removing a brain enzyme that regulates the concentration of arachidonic acid, a fatty acid, reduces cognitive deficits in a mouse model of Alzheimer’s disease (AD). The discovery, reported in Nature Neuroscience, may one day lead to a novel therapeutic strategy for the disease.

Alzheimer’s causes a progressive loss brain cognitive functions and is a terminal disease. There are treatments that can alleviate symptoms, but there is no cure.

“Several different proteins have been implicated in Alzheimer’s disease,” explains GIND’s Lennart Mucke, “but we wanted to know more about the potential involvement of lipids and fatty acids.”

Fatty acids are rapidly taken up by the brain and incorporated into phospholipids, a class of fats that form the membrane or barrier that shields the content of cells from the external environment. The scientists used a large scale profiling approach (”lipidomics”) to compare many different fatty acids in the brains of normal mice with those in a mouse model of Alzheimer’s disease that develops memory deficits and many pathological alterations seen in the human condition.

The most striking change discovered was an increase in arachidonic acid and related metabolites in the hippocampus, a memory center that is affected early and severely by Alzheimer’s disease. Arachidonic acid is thought to wreak havoc in the brains of the mice by causing too much excitation, damaging neurons. By lowering arachidonic acid levels, the researchers found they could allow neurons to function normally.

In general, fatty acid levels can be regulated by diet or drugs, which could have important therapeutic implications. A lot more work is needed before this strategy can be tested in humans.

Rene O Sanchez-Mejia, John W Newman, Sandy Toh, Gui-Qiu Yu, Yungui Zhou, Brian Halabisky, Moustapha Cissé, Kimberly Scearce-Levie, Irene H Cheng, Li Gan, Jorge J Palop, Joseph V Bonventre, Lennart Mucke (2008). Phospholipase A2 reduction ameliorates cognitive deficits in a mouse model of Alzheimer’s disease Nature Neuroscience DOI: 10.1038/nn.2213

Herbal Highs and Lows

Posted by David Bradley on October 7th, 2008

Structure of cathinoneOnce again, the BBC is reporting on herbal highs. This time, it tells us that while most legal high pills are based on a group of drugs called piperazines, of which BZP (benzyl piperazine) is the most common and will be banned in the UK under a European directive, it is cathinone, the active ingredient in the plant khat, a widely used stimulant in East Africa that is the focus of today’s news. Cathinone is beta-ketoamphetamine.

Although so-called “legal highs” are marketed as a safe alternative to illegal, classified drugs, they are not without risks. “A high heart rate, high temperature, high blood pressure, and more severe effects such as heart attacks and strokes,” can happen, consultant toxicologist Paul Dargan, clinical director of the Guy’s and St Thomas’ Poisons Unit London, told the BBC.

Worryingly, there various legal herbal highs available that claim not to contain the likes of BPZ, but toxicologists frequently find these potentially lethal compounds in such products.

There a dozen compounds being black-marketed widely, the law hasn’t caught them all yet, but, says the BBC, legal doesn’t mean safe.

Chilis and Cancer

Posted by David Bradley on October 3rd, 2008

Capsaicin structureIf you’ve ever worried that a steaming hot bowl of chili or cajun chicken might be doing you more harm than good, then you’re not alone. Research earlier this decades pointed out that capsaicin (the “hot” compound in red hot chili peppers) and safrole (the hot molecule in black pepper) could both be carcinogenic.

Thankfully, for lovers of Mexican-American, Cajun, white Creole, black Creole, spicy Indian food, Malaysian, Thai etc etc…the opposite seems to be true. It is more likely that compounds found in spicy foods are good for us. One might wonder how such cuisine could have persisted for countless generations if they weren’t good for us. After all the news just in on saturated animal fat is that even it is better for us than the last 20 years of health scaremongering would have you believe and we have been eating that for countless, countless generations.

Anyway, the BayBlab submission to the Cancer Research Blog Carnival #14 hosted on Sciencebase today, cites the various compounds in spices that are thought to have health-giving properties. These include turmeric (curcumin), red chili (capsaicin), cloves (eugenol), ginger (zerumbone), fennel (anethole), kokum (gambogic acid), fenugreek (diosgenin), and black cumin (thymoquinone). The ability of all these compounds to prevent, rather than cause, cancer has apparently now been established.

So, with your health taken care of, it’s time to turn up the heat and tuck into that chili bowl with a smug, if scorched, look on your face!

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