about this blog

this is merely to denote myself about my body.

mainly on the record of some morphological, anatomial, and medical aspects.
[since 2010.05.24]
主要是記述在我學我的身體時得到的一些拉七拉雜的資料,不過我想可能不是對我自己有用而已,所以有一些我會多多少少地改成中文化。all the news may be the important informations so i would translate to short notes here. [2010.05.29]

Thursday, August 2, 2012

Artificial Butter Flavoring Ingredient Linked to Key Alzheimer's Disease Process

ScienceDaily (Aug. 1, 2012) — A new study raises concern about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet foods and other products. It found evidence that the ingredient, diacetyl (DA), intensifies the damaging effects of an abnormal brain protein linked to Alzheimer's disease.

  • DA gives microwave popcorn its distinctive buttery taste and aroma. DA also forms naturally in fermented beverages such as beer, and gives some chardonnay wines a buttery taste. 
  • DA has an architecture similar to a substance that makes beta-amyloid proteins clump together in the brain -- clumping being a hallmark of Alzheimer's disease
  • DA did increase the level of beta-amyloid clumping. 

阿茲海默病英语Alzheimer's disease,簡稱AD),或稱腦退化症(舊譯為阿尔茨海默病老人失智症老年痴呆症英语Senile Dementia of the Alzheimer Type,簡稱SDAT),是一种持续性神经功能障碍,也是失智症中最普遍的成因。

Journal Reference:
  1. Swati S. More, Ashish P. Vartak, Robert Vince. The Butter Flavorant, Diacetyl, Exacerbates β-Amyloid CytotoxicityChemical Research in Toxicology, 2012; : 120706140246003 DOI: 10.1021/tx3001016

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