Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Ferulic acid is a plant-derived antioxidant found in foods such as rice bran, oats, and certain fruits and vegetables. Its use in supporting or treating Alzheimer’s Disease (AD) is primarily justified by preclinical scientific research rather than by long-standing traditional use. Several animal studies and in vitro experiments have investigated ferulic acid’s neuroprotective effects. These studies suggest that ferulic acid can attenuate amyloid-beta (Aβ) deposition, reduce neuroinflammation, and combat oxidative stress—three key pathological features of Alzheimer’s Disease. For instance, administration of ferulic acid in transgenic mouse models of AD has been shown to improve cognitive performance and reduce Aβ plaque accumulation. Mechanistically, ferulic acid appears to modulate the expression of enzymes related to amyloid precursor protein processing and suppresses inflammatory cytokines and reactive oxygen species.

Despite these promising findings, evidence in humans is lacking. There are currently no published randomized controlled trials evaluating the efficacy of ferulic acid in patients with Alzheimer’s Disease. The available data are limited to animal models and cell cultures, which do not always translate to clinical benefit in humans. Thus, while the scientific rationale exists and preclinical results are encouraging, clinical validation is insufficient at this time, warranting a modest evidence rating of 2 out of 5.

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