Alzheimer’s disease is one of the emerging health concerns associated with the ageing global population. A progressive neurological disorder that impacts millions of individuals, dementia causes memory impairment, progressive cognitive deterioration, and change in behaviour. Despite unexplainable Alzheimer’s Disease Longevity, cognitive enhancing nootropics like Shilajit are being recognised for their capabilities in brain support tendencies and prudent progression of cognitive decline.
What is Shilajit?
Shilajit is a powerful substance that is high in minerals and primarily occurs in the Himalayan range. Its usage in Ayurveda where the constituent is considered to be revitalizing has been for a number of years. Composed of fulvic acid, some minerals, and antioxidants, Shilajit has multiple health advantages, especially in improving brain activity and general energy.
The Connection Between Shilajit and Brain Health
The ability to think and concentrate, also known as cognitive function, is reliant upon the state of the neurons and their connections, the ability to establish and maintain connections between them, and the resistance to oxidative injury. Shilajit, owing to its unique mixture of bioactive agents, enhances brain health through the following mechanisms:
- Antioxidant Properties: In addition to being high in fulvic acid, Shilajit also contains other types of antioxidants that are useful in combating free radicals in the brain. This is necessary due to the fact that oxidative stress by free radicals is among the commonest causes of disorders such as Alzheimer’s. As a result of its action, Shilajit decreases the damage induced by oxygen so that the ageing process and deterioration of functional abilities of the brain cells are postponed.
- Prevention of Tau Protein Buildup: Accumulation of tau proteins in the brain is one of the known symptoms of Alzheimer’s Disease that alters the normal functioning of the infected brain leading to deterioration of the individual’s memory. Studies show that Shilajit’s fulvic acid component may inhibit the excess formation of these proteins.