Enzyme From Fermented Soy May Reduce Risk of Alzheimer's Disease

Filed in archive Alzheimer's Disease , Studies , Treatment on February 17, 2009

Photo courtesy of iStockphoto, Image# 2200015

An enzyme extracted from fermented soy - Nattokinase - has been found to prevent the build up of certain protein plaques linked to Alzheimer's disease.

Such were the findings of a new study from Taiwan, published in the Journal of Agricultural and Food Chemistry.

The enzyme was found to be able to degrade amyloid fibrils that contribute to the formation of amyloid plaque that characterize Alzheimer's disease.

The discovery of an enzyme which can be safely taken orally and can degrade amyloid fibrils could be very useful in the therapy of amyloid-related diseases.

An increase in brain cell damage and death from oxidative stressa arise from the build-up of plaque from beta-amyloid deposits. Which is related to a loss of cognitive function and an increased risk of Alzheimer's disease - the most common form of dementia that currently affects over 13 million people worldwide.