Over 55 million people worldwide are currently living with Alzheimer’s or dementia, with numbers expected to rise annually.

Cloves contain bioactive compounds like eugenol, which exhibit neuroprotective effects by reducing oxidative stress and neuroinflammation, potentially lowering the risk of Alzheimer’s and dementia.

Black pepper’s active compound, piperine, enhances neuroprotection by inhibiting acetylcholinesterase, supporting memory and cognitive function, and reducing oxidative stress.

Ginger’s phytochemicals, including gingerol and shogol, demonstrate anti-inflammatory and antioxidant properties, which may help inhibit the accumulation of beta-amyloid plaques associated with Alzheimer’s.

Rosemary contains carnosic acid, which protects the brain from neurodegenerative conditions by combating oxidative stress and inflammation, potentially improving cognitive function.

Curcumin, the primary compound in turmeric, has shown promise in preventing Alzheimer’s by reducing inflammation and oxidative stress, as well as inhibiting the buildup of beta-amyloid plaques.