& Baker, R
In the prodromal and early stages of Alzheimer's disease, researchers have documented significant changes in fatty acid composition within lipid rafts, along with a marked increase in cerebral lipid peroxidation ( A characteristic feature of the AD brain is the reduction of unsaturated fatty acids, particularly omega-3 polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) such as oleic acid
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One key issue: Certain gut bacteria produce short-chain fatty acids (SCFAs) like butyrate and propionate SCFAs strongly stimulate GLP-1 release When statins reduce SCFA-producing bacteria, GLP-1 signaling can weaken
It just so happens that within those communities, many of them, 75% or more, experience those