The Sourdough School

Baking eating and sharing bread to improve physical and mental health

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415 - ‘Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants’. Nutrients. 7(7): 5764–5782

Reference Number: 415

Year: 2015

Authors: Antonella Sgarbossa, Daniela Giacomazza and Marta di Carlo

Link: Link to original paper

Health: Ageing | Dementia | Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health | Inflammation | Lower Inflammation | Mental Health | Stress

Nutrition: Fibre | Polyphenols | Prebiotic | Whole grain

Inclusions: Wheat (whole) | Wheat bran

Summary

When baking and consuming whole grains, you are consuming Ferulic acid. Ferulic acid is a polyphenol, designed to protect a plant from external insults such as insects and toxins. This study finds the Ferulic acid from the consumption of wholegrains provides us with antioxidants, because the compound has the ability to scavenge free radicals. The polyphenol from the the grains also provides anti-inflammatory effects. Inflammation and oxidative stress from free radicals both play a role in the development of neurodegenerative disease such as Alzheimer’s disease. This paper thereby finds that Ferulic acid is a strong contender for the prevention and management of Alzheimer’s disease. We know too that the sourdough fermentation process has shown to make this polyphenol more bioavailable, potentially increasing its incredible health benefits. 

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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