Flavonoids in the diet: Could they help prevent Alzheimer’s disease?

Lead Investigator: Dr Robert Williams
Institution: University of Bath
Grant type: PhD
Duration: 3 years
Amount: £30,000 (joint funded with MRC)

Scientific Title: Flavonoids as neuroprotective agents and as regulators of amyloid precursor protein processing: a possible dietary intervention for Alzheimer's Disease?

What do we already know?

Flavonoids are chemicals found in plant foods such as dark chocolate, citrus fruit, tea and wine. There is some limited evidence that suggests that flavonoids might improve the symptoms of Alzheimer's disease but more research is needed.

Previous work by Dr Williams showed that one group of flavonoids, called flavanols, can reduce the build-up of the amyloid-beta protein, a hallmark of Alzheimer's disease.

What does this project involve?

This PhD aims to understand how flavanols affect nerve cells in the brain, and the biological mechanisms involved.

This work involves testing the effect of flavonols on nerve cells using a range of biochemical and protein analysis techniques. The work will focus on the Amyloid Precursor Protein (APP), which is broken down to produce amyloid-beta, as well as measuring other biological functions.

How will this benefit people with dementia?

This work will improve our understanding of how flavonoids affect nerve cells, and whether they might be beneficial in reducing the effect of Alzheimer's disease.

Dr Williams hopes that this research will provide important information about how this aspect of diet could affect people's risk of developing the disease, enabling clearer advice to be given to the public.