07/02/2018 / By Edsel Cook
Korean researchers relayed their findings on the neuroprotective properties of fermented turmeric (Curcuma longa L). Using a mouse model, they showed that pre-treatment with fermented C. longa could mitigate memory impairment caused by scopolamine amnesia, as well as protect brain cells from oxidative stress and inflammation.
The study was sponsored and conducted by Keimyung University. The findings were published in the scientific journal BMC Complementary and Alternative Medicine.
The researchers concluded that fermented C. longa could protect against memory problems and learning impairments. It could serve as an alternative or complementary therapy for age-induced neurodegenerative diseases like Alzheimer’s disease.
The full study is available.
Journal Reference:
Eun C-S, Lim J-S, Lee J, Lee S-P, Yang S-A. THE PROTECTIVE EFFECT OF FERMENTED CURCUMA LONGA L. ON MEMORY DYSFUNCTION IN OXIDATIVE STRESS-INDUCED C6 GLIOMAL CELLS, PROINFLAMMATORY-ACTIVATED BV2 MICROGLIAL CELLS, AND SCOPOLAMINE-INDUCED AMNESIA MODEL IN MICE. 2017;17(1). DOI: 10.1186/s12906-017-1880-3.
Tagged Under: age-related memory loss, Alzheimer's disease, antiinflammatory, antioxidant, curcumin, curcuminoids, fermented foods, long-term memory, memory loss, memory retention, oxidative stress, turmeric, turmeric powder