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Study links gut bacteria, fatty acids to Alzheimer's pathology

Elevated blood levels of lipopolysaccharides and short-chain fatty acids valerate and acetate produced by gut bacteria are linked to increased amyloid plaque deposits associated with Alzheimer's disease, but higher blood levels of the short-chain fatty acid butyrate were tied to reduced amyloid accumulation, according to a study in the Journal of Alzheimer's Disease. The findings, gathered from a small cohort, suggest that certain bacterial cocktails could have a neuroprotective effect against Alzheimer's disease, but cocktail strains must be identified first, researcher Giovanni Frisoni says.

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