Scientists discover a natural compound that could protect the brain from too much salt
Eating too much salt may do more than raise blood pressure. It could also harm memory and social behavior. In a new study, Japanese researchers discovered that a soy-derived compound called LPC70 helped protect mice from several damaging effects of a high-salt diet. Mice given the supplement had lower blood pressure, better memory, and improved social interactions compared with mice consuming…
Scientists have identified a natural compound, LPC70, derived from soy, that may protect the brain from the negative effects of consuming too much salt. Excessive salt intake can lead to issues with memory, thinking, and emotional well-being, and is already a major public health concern due to its link to high blood pressure. Researchers in Japan have found that LPC70, when given to mice on a high-salt diet, improved blood pressure and memory function.
The study focused on prostaglandins (PGs), signaling molecules involved in regulating various bodily functions. In the cardiovascular system, PGs help control blood pressure, while their effects in the brain can either protect nerve cells or contribute to negative processes, impacting memory and emotions. LPC70, primarily made of lysophosphatidylcholine (LPC), was found to influence PG signaling pathways in mice.
The researchers noted that while high-salt diets increased blood pressure and cognitive problems in mice, LPC70 helped counteract these effects. In the kidneys, LPC70 reduced the expression of two components involved in prostaglandin signaling, which can contribute to high blood pressure. In the prefrontal cortex, a brain region crucial for memory and social behavior, LPC70 restored the expression of a protective receptor (DP1) without affecting another receptor (DP2) that could have detrimental effects on nerve cells.
Interestingly, the study also revealed that mice on a high-salt diet had lower levels of circulating arachidonic acid. However, when given LPC70, levels of prostaglandins derived from this fatty acid increased. This suggests that LPC70 may help the body use available arachidonic acid more efficiently to produce protective prostaglandins under high-salt conditions.
Overall, the findings indicate that LPC70 selectively favors brain-protective prostaglandin signaling pathways, potentially helping to mitigate the negative effects of excessive salt consumption on memory and cognitive function.
Written by urgent.news from ScienceDaily's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
