According to a study conducted by a team of researchers, strawberries contain a compound that may help protect the brain from Alzheimer’s disease.
The study, published in the Journal of Alzheimer’s Disease, focused on a bioactive compound known as pelargonidin.
The compound may be associated with fewer neurofibrillary tau tangles in the brain.
The study probed whether pelargonidin or berry intake is associated with Alzheimer’s disease neuropathology in the brains of humans.
“The study was conducted among 575 deceased participants of the Rush Memory and Aging Project, with dietary data (assessed using a food frequency questionnaire) and neuropathological evaluations,” the authors explained in their study.
What the authors concluded: “Higher intake of pelargonidin, a bioactive present in strawberries, is associated with less AD neuropathology, primarily phosphorylated tau tangles.”