A compound that is abundant in celery, chamomile or camomile and green peppers or pimentos reduces brain inflammation and may help people affected by Alzheimer’s, published today in the journal Proceedings of the National Academy of Sciences (PNAS).
A team led by Saebyeol Jang, University of Illinois, said the compound called luteolin in water for 21 days was administered to mice in the laboratory and found a relaxation of the induced brain inflammation.
Luteolin is a flavonoid compound called that group includes a number of chemical structures that give color and smell of plants that for years has been noted for its antioxidant, anticancer and anti-inflammatory. (more…)
