Scientists discover a natural compound that could protect the brain from too much salt

Eating too much salt may do more than raise blood pressure. It could also harm memory and social behavior. In a new study, Japanese researchers discovered that a soy-derived compound called LPC70 helped protect mice from several damaging effects of a high-salt diet.

Mice given the supplement had lower blood pressure, better memory, and improved social interactions compared with mice consuming excess salt alone. Scientists discover a natural compound that could protect the brain from too much salt. Scientists discover a natural compound that could protect the brain from too much salt Science News from research organizations Scientists discover a natural compound that could protect the brain from too much salt A soy-derived compound protected mice from high blood pressure and memory problems linked to excessive salt consumption, offering a promising new avenue for research.

Growing evidence suggests that excessive salt intake may also interfere with memory, thinking, and emotional well-being. High salt (HS) consumption is already a major public health concern because of its connection to hypertension, but its potential effects on the brain make finding ways to reduce the damage even more important. Researchers in Japan have identified a promising possibility in LPC70, a compound derived from soy.

Previous research found that this ingredient could reduce high blood pressure and cognitive problems associated with a high-salt diet (HSD) in mice.