Nutritionfacts.org reader comment follows (you might want to research her other recommendations on your own).
Deb “Okay, you got me. My brain has improved so much with the amla and apple cider vinegar, similar to the change I had with the broccoli sprout experiment, so I just ordered 28 grams of lab-tested saffron. I am going to be trying it. So far, Dr. Greger’s videos have helped me more than any other videos. I really think I would have given up if there had been anything else to try. Fiji water helped considerably.
Broccoli sprouts helped considerably
Amla and Apple Cider Vinegar helped considerably.
Lions Mane mushrooms were hard to eat often enough to see if they would have made a difference. I think aluminum, blood sugar spikes, inflammation, insulin resistance, lack of melatonin from not sleeping, high homocysteine have all been things I tried. So this one would be reducing the amyloid clumping mechanism or does saffron have a whole list of mechanisms, like broccoli sprouts? Okay, I found anti-inflammatory, anti-atherosclerotic, antigenotoxic and cytotoxic activities. They said that antioxidants lower the amyloid issues so I probably have a lot of antioxidants already so I don’t know if I will notice the difference from that mechanism. But they said that it had a moderate inhibited acetylcholine breakdown which one researcher considered the main therapeutic approach for AD.”