The amino acids cysteine and glutathione play a role, it seems, in preventing the onset of Alzheimer’s. Evidently, according to a study by SS Karuppagounder, JT Pinto, et al., in their study on “Dietary supplementation with resveratrol reduces plaque pathology in a transgenic model of Alzheimer’s disease” from the Department of Neurology and Neurosciences, at the Burke Medical Research Institute, in White Plains, New York, the amino acid levels of cysteine and glutathione are affected in Alzheimer’s patients by the same types of chemopreventive agents (cancer-preventing foods) that cancer patients would eat to help prevent cancer.
One food constituent in particular was studied by the researchers—Resveratrol. Resveratrol is a polyphenol that is found in peanuts, pomegranates, soybeans, and especially red wine. People have heard for years about resveratrol being good for the heart, but evidently it is good for the brain as well, including other neurodegenerative diseases, including Alzheimer’s disease.
Even though resveratrol was fed to the hosts for forty-five days, it was not detectable in the brain, yet plaque formation in the regions of the brain were diminished. The majority of the diminished brain-plaques were “observed in medial cortex (-48%), striatum (-89%) and hypothalamus (-90%). … However, brain glutathione declined 21% and brain cysteine increased 54%.”
Cysteine and Glutathione’s role in chemopreventive agents
There is a list of foods, called chemopreventive agents, which help prevent cancer, that also may help with oxidative stress, destroying free radicals that also cause DNA damage, or help prevent plaques in the brain of people who may otherwise be developing Alzheimer’s disease (AD). I will cover some of these agents first:
According to one source, there are two such agents that have carcinogen-detoxifying activity that “might be achieved by combination of an agent such as N-acetyl-l-cysteine (NAC), which provides substrate for glutathione (GSH) synthesis, with agents such as oltipraz or garlic/onion disulfides, which enhance GSH S-transferases (GST).”
The food constituents will be listed further in our next section…