A recent study conducted by researchers at a prominent Japanese university reveals that trigonelline (TG), a natural plant compound found in coffee and certain vegetables, significantly enhances spatial learning and memory in aged mice. The findings, which appear in a reputable scientific repository, contribute to the growing interest in dietary components that may support healthy aging of the brain.
Experts are increasingly exploring natural substances with the potential to counteract age-related cognitive decline. Trigonelline stands out as a candidate due to its presence in common foods and its proposed neuroprotective properties. The study aimed to determine whether TG could influence cognitive performance in older subjects and thus offer clues about possible non-pharmacological approaches to preserving brain function with age.
In the experiment, older mice were divided into two groups. One group received oral trigonelline daily for thirty days, while a control group did not receive TG. At the end of the treatment period, researchers assessed cognitive performance through a series of behavioral tasks designed to measure learning and memory. The TG-treated mice demonstrated improved performance on several assessments compared with their untreated peers, suggesting a positive effect of trigonelline on age-associated cognitive functions.
A key finding of the study was that trigonelline appeared to boost mitochondrial activity and ATP production. Mitochondria, the energy generators within cells, often lose efficiency with age, leading to reduced energy availability for neurons. When mitochondria underperform, neurons become more susceptible to dysfunction, contributing to memory-related challenges. By supporting mitochondrial function, TG may help sustain neuronal energy supply and cognitive resilience in aging organisms.
Beyond energy metabolism, the research team observed that trigonelline exerted anti-inflammatory effects within neural tissue. Neuroinflammation is a recognized feature in various neurodegenerative conditions and is thought to play a role in the progression of disorders such as Alzheimer’s disease. The ability of TG to temper neuroinflammatory responses may contribute to its overall neuroprotective profile, potentially delaying or mitigating certain age-related cognitive symptoms.
While these results are encouraging, researchers emphasize the need for further studies to determine whether similar benefits would translate to humans. Factors such as dosage, duration, and individual metabolic differences will influence outcomes in clinical settings. Nonetheless, the study adds to a growing body of literature that supports the exploration of dietary compounds as part of a broader strategy to promote brain health across the lifespan and reduce the risk of cognitive decline associated with aging.