Eating purslane can prevent Alzheimer's disease
A study in Wuhan shows that eating purslane can prevent Alzheimer's disease
Purslane has the function of delaying aging and improving immunity. Eating more purslane can prevent Alzheimer's disease -- this scientific research achievement from the First Hospital of Wuhan has recently passed the expert group appraisal of the Wuhan Municipal Bureau of Science and Technology.
The research team led by Director Pharmacist Yu Nancai from the Central Laboratory of the First Hospital of Wuhan has conducted three years of in-depth research, repeated numerous animal experiments, and for the first time, from the perspective of molecular biology, discovered that purslane water extract can play a protective role in brain tissue damage, with anti-aging and immunity-enhancing effects.
Yu Nancai said that purslane is rich in flavonoids, polysaccharides, and vitamins C and E, and its natural effects are difficult to match with artificial pharmaceuticals. Eating more purslane will have a corresponding brain-boosting effect for the public.
Purslane, commonly known as longevity vegetable, is a relatively common herb, and many people like to serve it on the table as a delicacy. Previous research on its medicinal functions has been limited to understanding its effects of clearing heat and detoxifying, cooling blood to stop bleeding. As a medicinal herb, purslane has good therapeutic effects on heat-toxic dysentery, antibacterial and anti-inflammatory, and stopping diarrhea, and has been widely used in clinical practice.
The expert group of the Wuhan Municipal Bureau of Science and Technology concluded that the research achievement of the First Hospital of Wuhan, "The Mechanism of Purslane Water Extract Against D-galactose-induced Neurotoxic Brain Injury," has reached an internationally advanced level, providing a valuable scientific basis for the development of new drugs to delay aging and prevent and treat Alzheimer's disease.