Scientists fed mice with a compound found in the pungent food.
Eating garlic could reduce the risk of developing memory problems later in life, scientists who studied mice believe. Some 5.8 million people in the U.S. have Alzheimer’s disease, with this figure predicted to hit 14 million by 2050. But we don’t know what causes the neurodegenerative condition, and there are no treatments.
Scientists dosed 24-month-old mice—the equivalent to humans aged between 56 to 69-years-old—with allyl sulfide. They then compared their memory skills to 4-month-old mice and 24-year-old mice which did not take the compound. Dr. Jyotirmaya Behera, who co-lead the study with Tyagi commented:"Our findings suggest that dietary administration of garlic containing allyl sulfide could help maintain healthy gut microorganisms and improve cognitive health in the elderly.”
“This project is in its infancy and only carried out in mice, so we can’t say eating garlic reduces age-related memory problems or impacts gut health at this stage.
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