
"There have been some intriguing epidemiological studies that the consumption of flavonoid-rich vegetables, fruit juices and red wine delays the onset of the disease,” says Dr Williams, a Biochemist working at Kings College London. “These reports, while not as powerful as controlled, randomised clinical trials, have encouraged a number of research groups, including our own, to investigate the biology of flavonoids in more detail.”
"Central to the development of Alzheimer’s disease is toxic beta-amyloid peptide, a substance that is normally produced in the brain but, in this disease, is deposited abnormally as amyloid plaques. Dr Williams has shown that flavonoids can protect brain cells against the toxic actions of beta-amyloid."
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