La Jolla, California — Common kitchen herbs like rosemary and sage could serve as more than flavor enhancers; they may also hold promise in the battle against Alzheimer’s disease. Recent research highlights the potential of a compound called carnosic acid, an antioxidant and anti-inflammatory agent found in these herbs, as scientists explore new avenues for Alzheimer’s treatment.

Researchers at the Scripps Research Institute have made significant advancements in stabilizing carnosic acid, transforming it into a prodrug known as diAcCA. This compound has shown the ability to cross the blood-brain barrier and specifically activate in damaged brain cells. While still in pre-clinical trials, these developments suggest everyday herbs may play a role in slowing cognitive decline.

In a study published in the journal Antioxidants, the Scripps team observed that administering diAcCA to mice exhibiting Alzheimer’s-like symptoms resulted in remarkable improvements in neuron counts and the connections between brain cells. The researchers noted a reduction in inflammation related to existing Alzheimer’s treatments and marked enhancements in learning and memory behaviors among the treated mice.

Piu Banerjee, one of the researchers, explained that diAcCA functions as a prodrug, meaning it remains inactive until it encounters oxidative stress in the body, at which point it targets only the affected cells. This targeted approach may offer a safer treatment option by protecting healthy cells from potential harm.

While the findings are encouraging, experts call for caution. Courtney Kloske, director of scientific engagement for the Alzheimer’s Association, pointed out the necessity for human clinical trials to better understand the compound’s effects on people with or at risk of Alzheimer’s disease. “Although these studies in mice provide valuable insights, we need research involving human subjects to assess any real-world benefits,” she said.

It’s important to note that simply cooking with rosemary or sage won’t deliver similar effects. Banerjee and her colleagues stressed that achieving therapeutic doses through diet is unfeasible and warned against using these herbs as a treatment for Alzheimer’s until further research validates their efficacy.

The roots of carnosic acid can be traced back to its historical use; ancient scholars touted rosemary as a memory enhancer. Modern analysis corroborates that compounds like carnosic acid activate pathways in the brain that help combat oxidative stress, a significant factor in the progression of Alzheimer’s.

With carnosic acid’s instability posing a challenge for its therapeutic use, the researchers aimed to overcome this by developing diAcCA, which converts to an active form once ingested. Early results from studies using animal models indicate that three months of treatment can lead to significant restoration in cognitive function and a reduction in markers linked to Alzheimer’s.

Preliminary indicators suggest the compound’s effectiveness operates through various mechanisms, including antioxidant defense and anti-inflammatory actions, which inhibit the release of inflammatory cytokines. These multifaceted approaches may contribute to protecting brain cells, enhancing nerve growth, and clearing harmful proteins associated with Alzheimer’s.

Although diAcCA has not yet been tested in humans, several promising signs exist. The FDA designates carnosic acid as “Generally Recognized as Safe,” potentially accelerating the pace of clinical trials. Previous studies involving rosemary and sage extracts have shown cognitive improvement in older adults, lending further credence to the herb’s beneficial properties.

Banerjee expressed optimism about the potential for diAcCA to enter human trials soon, stating, “If our drug proves effective, it could represent a significant breakthrough for individuals facing Alzheimer’s disease. We remain cautiously hopeful about the prospects of its success in human studies.”