ctbelize.com – Impact Stories & Daily Wraps

A recent study indicates that consuming just one egg per week may significantly reduce the risk of Alzheimer's disease. Researchers found a nearly 50% lower risk of cognitive decline in regular egg consumers, attributing it to nutrients like choline, lutein, and high-quality protein. Moderation is key, with one to three eggs weekly potentially optimal for brain health.

A groundbreaking study by UCSF researchers has pinpointed the protein FTL1 as a key contributor to age-related cognitive decline, particularly affecting the hippocampus. Elevated FTL1 levels in older mice correlated with diminished brain cell connections and impaired cognitive function. Remarkably, reducing FTL1 in aged mice reversed these effects, boosting memory and neural connections.