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Elderberry juice, specifically derived from the American elderberry (*Sambucus nigra* subsp. *canadensis*), is a botanical nutraceutical being investigated by researchers at the University of Missouri-Columbia for its potential neuroprotective and anti-inflammatory properties. The juice contains high concentrations of anthocyanins, which are bioactive polyphenols that exert antioxidant effects and modulate inflammatory pathways. In clinical studies involving patients with mild cognitive impairment (MCI), the intervention is evaluated for its ability to improve visuospatial problem-solving and reduce peripheral inflammatory markers, including vasorin, prenylcysteine oxidase 1, and complement Factor D. This whole-food modality is positioned as a potential dietary intervention to decrease the risk of progression to Alzheimer's disease.
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