This is probably too good to be true. I would have thought someone would have noticed the correlation before if the consumption of certain foods reversed Alzheimer’s.
scientists at Tufts University are working to understand what might slow the progression of the disease. They tested 21 different compounds in Alzheimer’s-afflicted neural cells in the lab, measuring the compounds’ effect on the growth of sticky beta-amyloid plaques. These plaques develop in the brains of people with Alzheimer’s.
The team found that two common compounds—green tea catechins and resveratrol, found in red wine and other foods—reduced the formation of plaques in those neural cells. And they did so with few or no side effects.
The applicability of this to humans drinking green tea and red wine are somewhat tenuous. The experiments were done on an artificially grown 3D neural tissue model. I presume the treatment was done via the nutrient bath or some such thing. So there was no passage of the active compounds through the digestive system, into the blood stream, and through the blood brain barrier to the brain.
Still, the risk/reward ratio for drinking green tea and/or red wine (and/or eating grapes) is favorable.