Carol Thorbes (SFUPAMR)
Slowing or preventing the development of Alzheimer’s disease, a fatal brain condition expected to hit one in 85 people globally by 2050, may be as simple as ensuring a brain protein’s sugar levels are maintained.
That’s the conclusion seven researchers, including David Vocadlo, a Simon Fraser University chemistry professor and Canada Research Chair in Chemical Glycobiology, make in the latest issue of Nature Chemical Biology.
The journal has published the researchers’ latest paper Increasing O-GlcNAc slows neurodegeneration and stabilizes tau against aggregation.
Read More: SFU researchers test sugary solution to Alzheimer’s