Soybean Product Tackles Alzheimer's-Related Protein
A recent study by researchers in Taiwan showed that a particular soy product may prevent the formation of protein clumps associated with Alzheimer's disease.The soy product is natto, a fermented food made out of boiled soybeans most commonly eaten in Asia. Natto is different from other soy products because it contains nattokinase, an enzyme known to have similar benefits as clot-busting medications used to treat heart disease.
The researchers found that nattokinase dissolved several different forms of amyloid protein; beta amyloid is what makes up the plaques that form in the brains of people with Alzheimer's.
The researchers would now like to do an epidemiological study that looks at whether populations that regularly eat natto have lower rates of Alzheimer's disease than similar populations that do not eat natto. I look forward to more research on this interesting food.
More on soy:
- Soy Confusion: Is Tofu Bad for Memory?
Illustration © Microsoft
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Comments
Sounds great! Does it make any difference as to whether you eat natto cold out of the package, or cooked? I’d like to try this. Thanks for the info!
Hi Pam,
Thanks for your comment! The study actually looked at the particular enzyme in the food and not different forms of the food (cold or cooked). I’ll be sure to watch for future studies that address this.
Thanks again,
Carrie