The Role of Polyphenols in the Treatment of Alzheimer's Disease: Curcumin as a Prototype

Abstract

Many epidemiological studies suggest a polyphenol-rich diet can help prevent Alzheimer's disease (AD), and examined the effects of various natural polyphenols on amyloid-protein (Aβ) aggregation using well-known in vitro and in vivo models of cerebral amyloidosis. In vitro studies showed that these polyphenols reduce Aβ oligomer-induced synaptic and neuronal toxicity by preventing Aβ oligomerization and fibril formation. Furthermore, polyphenolic compounds reduced soluble Aβ oligomers and insoluble A deposits in the brain of transgenic mice fed orally. According to a new review of the literature, natural polyphenols have anti-amyloidogenic effects on Aβ, in addition to anti-oxidant and anti-inflammatory properties. Well-designed clinical trials or polyphenol-based preventive treatments are required to prove polyphenols' disease-modifying efficacy.