Blueberry Vinegar Improves Memory in Mice with Amnesia
A friend sent me a link to this article published by the American Chemical Society on the Lab Manager website, (link to the website above the reprinted article). I am very intrigued by the possibilities of this research, although further testing is needed, the researchers say that blueberry vinegar could potentially be a promising food to help treat amnesia and cognitive decline related to aging. I have consumed apple cider vinegar for health reasons, not enjoyably, but with a little honey, anything can go down! I've used apple cider vinegar in recipes, especially my fresh salsa in the summertime when the farmers markets are booming with tomatoes, onions, green peppers, garlic and cilantro. So if I can happily use apple cider vinegar in many ways because it is good for me, and since I do not grow apples, but blueberries....... like I said, I am very hopeful that this research continues and proves to be powerful research for humans! AND if it tastes good and is usable in many recipes, this would be a win-win for all of us. I'll let you know how it tastes after I make it! I found a couple of recipes for making blueberry vinegar, I am including it in this blog.
By American Chemical Society | January 04, 2018 link to the article click here
Dementia affects millions of people worldwide, robbing them of their ability to think, remember, and live as they once did. In the search for new ways to fight cognitive decline,scientists report in ACS’ Journal of Agricultural and Food Chemistry that blueberry vinegar might offer some help. They found that the fermented product could restore cognitive function in mice.
Recent studies have shown that the brains of people with Alzheimer’s disease, the most common form of dementia, have lower levels of the signaling compound acetylcholine and its receptors. Research has also demonstrated that blocking acetylcholine receptors disrupts learning and memory. Drugs to stop the breakdown of acetylcholine have been developed to fight dementia, but they often don’t last long in the body and can be toxic to the liver. Natural extracts could be a safer treatment option, and some animal studies suggest that these extracts can improve cognition. Additionally, fermentation can boost the bioactivity of some natural products. So Beong-Ou Lim and colleagues wanted to test whether vinegar made from blueberries, which are packed with a wide range of active compounds, might help prevent cognitive decline.
To carry out their experiment, the researchers administered blueberry vinegar to mice with induced amnesia. Measurements of molecules in their brains showed that the vinegar reduced the breakdown of acetylcholine and boosted levels of brain-derived neurotrophic factor, a protein associated with maintaining and creating healthy neurons. To test how the treatment affected cognition, the researchers analyzed the animals’ performance in mazes and an avoidance test, in which the mice would receive a low-intensity shock in one of two chambers. The treated rodents showed improved performance in both of these tests, suggesting that the fermented product improved short-term memory. Thus, although further testing is needed, the researchers say that blueberry vinegar could potentially be a promising food to help treat amnesia and cognitive decline related to aging.
The authors acknowledge funding from Konkuk University.
Organic Blueberry Vinegar Recipe
Really people, try to get ORGANIC if you can! I will be trying a locally made apple cider vinegar with the blueberries too. UPDATE to follow!!
Slow Recipe:
INGREDIENTS:
1 cup really ripe blueberries (or frozen thawed)
2 cups white balsamic, rice, or white wine vinegar
METHOD:
Put the berries into a non-reactive container such as a jar with a plastic lid or use plastic wrap over the opening to prevent vinegar and metal contact. Shake the jar a round to break up the berries, then use a fork to smash them up some more. Add the vinegar. Seal tightly, and shake like mad for a minute.
Set the vinegar out of light in a cool spot (refrigerator is fine), and shake once a day for three days. After three days, strain the vinegar from the berries through a cheesecloth lined stainless-steel strainer into a clean pot. Bring to a boil and boil 30 seconds. Skim any impurities that may surface. (Some folks skip this procedure. I do it just as a precaution. I have infused vinegars without pasteurizing and can not recall any of them coming alive, but I have seen some vinegars do so.) Strain again into a clean bottle and store somewhere cool and dark.
Quick Recipe:
I have seen recipes where the vinegar outweighs the berries by 2:1. This is my version.
INGREDIENTS:
1½ cups really ripe blueberries
2 cups white balsamic, rice, or white wine vinegar
2 tablespoons sugar, or agave syrup
METHOD:
Place the berries in the pan. Lightly crush them with a potato masher. Add the vinegar and the sugar and bring to a boil. Lower heat to a vigorous simmer and cook 3 minutes. Allow to cool a few minutes and transfer to a clean bottle or jar with a non-reactive lid. Let stand at least 4 hours, or when cool, put in the refrigerator and store overnight. Strain the vinegar from the berries through a cheesecloth lined stainless-steel strainer into a clean bottle. Store somewhere dark and cool.
Yield: Should make around 2 cups of vinegar.
Source: Chef Andrew E Cohen
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