Curcumin decreases amyloid beta-peptide levels by attenuating the maturation of amyloid-beta precursor protein
Posted Jul 28 2010 10:17am
By Bob DeMarco Alzheimer's Reading Room
This is worth considering. Should you add Curcumin to your diet?
Seems like a very good idea to me.
Collectively, our data, together with the previously published in vivo data, suggest that curcumin and its derivatives may prove useful in the search for small-molecule pharmacological agents for the effective treatment and prevention of AD-related β-amyloid pathology.
Alzheimer's disease (AD) is a devastating neurodegenerative disease with no cure.
The pathogenesis of AD is believed to be primarily driven by Abeta, the principal component of senile plaques.
Abeta is an ~4 kDa peptide generated via cleavage of the amyloid-beta precursor protein (APP).
Curcumin is a compound in the widely used culinary spice, turmeric, which possess potent and broad biological activities, including anti-inflammatory and anti-oxidant activities, chemo-preventative effects, and effects on protein trafficking.
Recent in vivo studies indicate that curcumin is able to reduce Abeta-related pathology in transgenic AD mouse models via unknown molecular mechanisms.
Here, we investigated the effects of curcumin on Abeta levels and APP processing in various cell lines and mouse primary cortical neurons.
We show for the first time that curcumin potently lowers Abeta levels by attenuating the maturation of APP in the secretory pathway.
These data provide a mechanism of action for curcumin's ability to attenuate beta-amyloid pathology.
Can Zhang, Andrew Browne, Daniel Child, and Rudolph E. Tanzi
From Genetics and Aging Research Unit, MassGeneral Institute for Neurodegenerative Disease, Department of Neurology Massachusetts General Hospital and Harvard Medical School
Bob DeMarco is the editor of the Alzheimer's Reading Room and an Alzheimer's caregiver. Bob has written more than 1,690 articles with more than 70,000 links on the Internet. Bob resides in Delray Beach, FL.