@article{1405,
author = "Dr. Mustapha Inul Manuha",
abstract = "Alzheimer's disease (AD) is a primary degenerative disease, characterized by memory loss, unusual behavior and a declining cognitive function. Main pathologi- cal culprits are extracellular deposition of beta amyloid-Aβ and intracellular accumulation of tau protein and some risk factors also. Study objective is to investigate the spice condiments which were used plentiful by our ancestors whether these have the potentiality to ameliorate the AD pathology. Ten, highly consumed Sri-Lankan spice condi- ments had been scientifica- -lly shown their potentiality to ameliorate AD pathology in different ways. Those are: Cinnamomun zylanicum (True cinnamon), Cuminum cymin- um (Cumin), Curcuma longa L (Turmeric), Myristica fragra- ns (Nutmeg), Piper nigrum (Black pepper), Caryophyllus aromaticus (Clove), Elettaria cardamomum (Cardamom), Zingiber officinale (Ginger), Trigonella foenum graecum (Fenugreek) and Coriandrum sativum (Coriander). The review concluded that Cinnamon, Curcumin, Pepper, Clove and Zinger are involved in reversing the main pathological changes of AD while others are ameliorating the risk factors of AD",
issn = "23495219",
journal = "IJIRES",
keywords = "Alzheimer's Disease, Spice Condiments, Beta Amyloid and Tau Protein",
month = "November",
note = "This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
CC BY-NC-SA 4.0
Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/",
number = "6",
pages = "598-605",
title = "{P}reventive {R}ole of {S}pice {C}ondiments in {A}lzheimer's {D}isease",
volume = "5",
year = "2018",
}