Medical Bulletin 11/February/2026

Alzheimer’s disease is a progressive neurological condition that affects memory, thinking, and behavior. One of the major changes seen in people with the disease is a decline in acetylcholine, a chemical messenger that allows brain cells to communicate. As acetylcholine levels fall, memory and cognitive function worsen.

The study focused on two enzymes—acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)—which are responsible for breaking down acetylcholine in the brain. Slowing the activity of these enzymes is a well-established treatment strategy in Alzheimer’s disease, as it helps preserve acetylcholine levels and reduce symptoms.

Using computer-based research methods known as in silico analysis, scientists tested several compounds derived from Aloe vera to see how effectively they interact with these enzymes. The methods included molecular docking and molecular dynamics simulations, which predict how strongly and how stably a compound binds to a target enzyme.

Among the compounds tested, beta-sitosterol showed the strongest interaction with both AChE and BChE. It demonstrated high binding affinity and stable enzyme interactions, suggesting it could act as a dual inhibitor. Researchers say this is significant because targeting both enzymes may offer better symptom control in Alzheimer’s disease.

The team also assessed the safety and drug-like properties of the compounds using ADMET analysis, which predicts how a substance behaves in the body. Beta-sitosterol showed favorable absorption and low toxicity, indicating potential suitability for further development.

While the findings are promising, researchers caution that the study was based on computer simulations. Laboratory studies and clinical trials will be needed to confirm effectiveness and safety in humans. Nonetheless, the research highlights the potential of plant-based compounds as future treatments for Alzheimer’s disease.

REFERENCE: Meriem Khedraoui, Fatima Zahra Guerguer, El Mehdi Karim, Abdelkbir Errougui, Samir Chtita. In silico exploration of Aloe vera leaf compounds as dual AChE and BChE inhibitors for Alzheimer’s disease therapy. Current Pharmaceutical Analysis, 2025; 21 (4): 238 DOI: 10.1016/j.cpan.2025.03.005

Obesity-Linked Inflammation Tied to Cognitive Decline and Dementia, Study Finds

Obesity and advancing age are strongly linked to chronic low-grade inflammation in the body, a condition increasingly associated with cognitive decline and dementia, according to a new study from Baycrest’s Rotman Research Institute. The findings, published in the Journal of Alzheimer’s Disease, suggest that systemic inflammation—shaped by lifestyle and physical health—may play a significant role in age-related changes in brain function.

The study found that nearly two-thirds of individuals with cognitive impairment had elevated levels of inflammation, compared with only about one-third of cognitively healthy adults. This pattern supports the idea that persistent inflammation outside the brain may contribute to declining cognition over time, a process often referred to as “inflammaging.”

“Systemic inflammation, influenced by lifestyle and overall health, may be a key mechanism linking physical health to long-term brain function,” said Dr. Bruna Seixas-Lima, lead author of the study.

Researchers analyzed data from 514 participants enrolled in the Comprehensive Assessment of Neurodegeneration and Dementia Study (COMPASS-ND), part of the Canadian Consortium on Neurodegeneration in Aging. Participants included cognitively healthy adults, individuals with mild cognitive impairment, and those living with various forms of dementia, allowing for real-world comparisons across diverse aging populations.

The study examined inflammatory markers alongside age, sex, cardiovascular history, body weight, diet, sleep, smoking habits, cognitive testing results, and brain imaging findings. Among all lifestyle factors evaluated, obesity emerged as the strongest contributor to elevated inflammation—exceeding the influence of diet quality and sleep. Participants with dementia and coexisting vascular conditions showed particularly high inflammation levels.

Importantly, many contributors to inflammation were found to be modifiable. “These findings highlight opportunities for early risk reduction through lifestyle changes that support physical and metabolic health,” the researchers noted.

While it remains unclear whether directly targeting inflammation can prevent dementia, the study provides valuable insight into how physical health and brain health are interconnected. Ongoing follow-up studies aim to further clarify whether reducing inflammation earlier in life could help slow or prevent cognitive decline in aging adults.

REFERENCE: Seixas-Lima B, Rosa-Neto P, Phillips NA, et al. Peripheral inflammation in a Canadian cohort of neurodegenerative conditions: Occurrence, determinants, and impact. Journal of Alzheimer’s Disease. 2025;109(2):1020-1035. doi:10.1177/13872877251401611

Eating Unprocessed Foods May Naturally Reduce Calorie Intake, Study Suggests

Choosing unprocessed foods may help people eat fewer calories without consciously restricting how much they eat, according to new research from the University of Bristol and U.S. nutrition experts. The study, published in The American Journal of Clinical Nutrition, suggests that when people eat foods in their natural form, they instinctively prioritise nutrients over calories—an effect that could have important implications for weight management and overall health.

The findings are based on a fresh analysis of data from a landmark clinical trial led by Dr. Kevin Hall at the U.S. National Institutes of Health. That original study showed that diets high in ultra-processed foods (UPFs) promote overeating and weight gain. The new analysis explored why people eating only whole, unprocessed foods consumed fewer calories despite eating more food by weight.

Researchers found that participants on an unprocessed food diet ate about 57% more food by weight than those on a UPF-only diet. However, their daily calorie intake was around 330 calories lower on average. This was largely because participants naturally filled their plates with fruits and vegetables, which are low in calories but high in essential vitamins and minerals, while eating smaller amounts of calorie-dense foods like meat, pasta, and butter.

The researchers describe this behavior as “micronutrient deleveraging,” meaning people appear driven to meet their vitamin and mineral needs first. When foods are unprocessed, this leads to higher fruit and vegetable intake and lower overall energy consumption.

Ultra-processed foods, however, seem to disrupt this balance. Although often fortified with vitamins and minerals, UPFs combine high calorie content with micronutrients, removing the natural trade-off between energy and nutrition. This may encourage calorie overload, even when portion sizes are smaller.

The findings suggest that simply shifting toward minimally processed foods could help support healthier eating patterns without the need for strict calorie counting.

REFERENCE: Jeffrey M Brunstrom, Mark Schatzker, Peter J Rogers, Amber B Courville, Kevin D Hall, Annika N Flynn. Consuming an unprocessed diet reduces energy intake: a post-hoc analysis of a randomized controlled trial reveals a role for human nutritional intelligence. The American Journal of Clinical Nutrition, 2025; 101183 DOI: 10.1016/j.ajcnut.2025.101183