Garlic Helps Counter Age-Related Changes in the Brain and Gut
University of Louisville: allyl sulfide from garlic improves memory in elderly mice by supporting gut microbiota and NDNF gene expression.
University of Louisville: allyl sulfide from garlic improves memory in elderly mice by supporting gut microbiota and NDNF gene expression.
A compound found in garlic supports the health of the gut microbiota. And this halts the decline of memory quality, as proven by mouse experiments. The main benefit comes from allyl sulfide. It genuinely improves cognitive status, according to researchers at the University of Louisville.
As part of the experiment, mice (24 months old, equivalent to 56–69 human years) were given allyl sulfide orally. These animals were compared with subjects aged 4 and 24 months that had not received the compound. As a result, elderly mice in the main group showed higher long-term and short-term memory scores, as well as a healthier gut microbiota compared with their peers in the control group. The latter, incidentally, also had impaired spatial memory.
Scientists identified reduced expression of the NDNF gene — linked to weakened cognitive abilities — in mice from the control group. This gene is important for memory consolidation. However, administering allyl sulfide allowed gene expression to be increased. Researchers also discovered that oral administration of allyl sulfide leads to the production of hydrogen sulfide. This prevents inflammation in the gut.
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