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A diet containing compounds found in green tea (EGCG) and carrots (ferulic acid) reversed Alzheimer’s-like symptoms in mice genetically programmed to develop the disease.
The dose used in animals was 30 mg per kg of body weight which is a human equivalent dose of 2.4 mg per kg of body weight.
Some of the mechanisms improving cognitive function included the ability of EGCG and ferulic acid to prevent amyloid beta plaques from forming in the brain and a reduction in neuroinflammation and oxidative stress in the brain. Both of these aspects play a role in the pathogenesis of Alzheimer’s disease.