Neurology / Neuroscience - Whole grain consumption associated with slower memory decline in Black people |
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The latest neurology news from News Medical |
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| | | | | Black people who eat more foods with whole grains, including some breads and cereals, quinoa, and popcorn, may have a slower rate of memory decline compared to Black people who eat fewer whole grain foods, according to a study published in the November 22, 2023, online issue of Neurology®, the medical journal of the American Academy of Neurology. | | | | A review in Nature Reviews Neurology discusses the pathophysiological processes in vascular cognitive impairment and dementia (VCID), emphasizing the need for specific biomarkers to differentiate VCID from Alzheimer's disease and to improve diagnosis and treatment strategies, moving beyond reliance on neuroimaging and patient histories. | | | | With the rise of new drugs that can target the amyloid-beta plaques in the brain that are an early sign of Alzheimer's disease, new ways are needed to determine whether memory loss and thinking problems are due to Alzheimer's disease or another neurodegenerative disorder. | | | | Study investigates the effects of a loss-of-function mutation in the OXR1 gene on neurodevelopment and cellular functions in the human brain. The research shows that OXR1 deficiency impairs neural differentiation, increases sensitivity to oxidative stress, and alters histone methylation, impacting brain development and potentially contributing to neurological disorders. | | | | Proteins misfolding and clumping together, a process known as aggregation, is a key feature seen in several neurological conditions, including Alzheimer's and Parkinson's diseases. | |
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