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2006 Grant - Marambaud
Anti-Amyloidogenic Properties of Resveratrol and Its Analogues
Phillippe Marambaud, Ph.D.
The Feinstein Institute for Medical Research
Manhasset, New York
2006 New Investigator Research Grant
Previous studies have indicated that moderate intake of wine may reduce the risk of developing Alzheimer's disease. Phillippe Marambaud, Ph.D., and colleagues have been investigating properties of wine that may account for these observations. They have found that a chemical in red grapes and wine called resveratrol lowers levels of beta-amyloid in cultured cells. Beta-amyloid, a tiny protein fragment, may be the key toxic factor inducing Alzheimer's disease pathology.
Dr. Marambaud's group has also determined that resveratrol appears to facilitate the degradation of beta-amyloid by some unknown mechanism. In this study, the investigators plan to identify and characterize the resveratrol-induced mechanism of beta-amyloid clearance. They will also search for the molecule that resveratrol targets in order to induce this effect.
The researchers will then examine compounds that are chemically similar to resveratrol but may exert a more potent effect on beta-amyloid degradation. Resveratrol and the two most potent resveratrol-like compounds will then be tested in genetically altered mice that develop an Alzheimer-like disorder. The outcome of this work may provide evidence for studying this therapeutic strategy in future clinical trials.