(Scypre.com) – A recent study has sparked cautious optimism in the fight against Alzheimer’s disease by highlighting the potential of a compound derived from everyday kitchen herbs like rosemary and sage. Researchers at the Scripps Research Institute have developed a stabilized drug candidate called diAcCA, which originates from carnosic acid—a natural antioxidant and anti-inflammatory found in those herbs. In preclinical trials conducted on mice with Alzheimer’s-like symptoms, the compound showed significant promise: memory improved, synaptic density increased, and the harmful build-up of amyloid-β and tau proteins was reduced. What makes this breakthrough especially compelling is that diAcCA acts as a “prodrug,” becoming active only in parts of the brain experiencing inflammation or oxidative stress, which could reduce side effects in healthy brain regions.
Although the findings are encouraging, experts urge the public not to draw premature conclusions. The effects observed in mice involved purified and enhanced versions of the herbal compounds—not the herbs themselves as used in cooking. Dr. Lee Murray, a neurologist from Tennessee, emphasized that rosemary and sage should not be considered treatment options, noting the lack of clinical evidence in humans. Courtney Kloske from the Alzheimer’s Association added that while the study is a valuable step forward, results from animal models don’t always translate to humans, and proper trials are needed to evaluate safety and efficacy in diverse populations.
Currently, Alzheimer’s disease affects over six million people in the U.S. and remains one of the top causes of death nationwide. Existing FDA-approved treatments such as Aduhelm and Leqembi have had limited success and are often accompanied by safety concerns. This new compound, diAcCA, offers a dual-action approach—targeting both inflammation and neural damage—and could complement existing therapies if it proves safe in humans. For now, researchers caution against altering diets or taking supplements based on this early-stage study. While rosemary and sage are certainly flavorful additions to the kitchen, their medicinal potential remains in the lab, awaiting the results of rigorous clinical trials.