Robert Vince, a drug-design expert, and colleagues from the University of Minnesota have become concerned with a discovery of an ingredient often used in preparing popcorns, a recent report finds. The reason behind the same is its ability to deteriorate a person’s brain functioning.

As per the report, their main concern is workers in food-preparing industry as their frequency to be highly exposed to the ingredient is the highest. It is being said that the component named diacetyl (DA) is so influencing on an already abnormal brain protein that it can lead to the development of Alzheimer’s disease.

It has been found that the cause is its similarity to the substance developing beta-amyloid proteins, which ultimately cause the disease. While it rose clumping of these proteins, it also tended to the harmful effects on nerve cells being grown in a lab.

Researchers say that no doubt the ingredient provides taste to margarines, snack foods, pet foods and microwave popcorn and aroma too. One must but remain cautious while being exposed to the same as it also stops glyoxalase, a protective protein from safeguarding nerve cells.

“In light of the chronic exposure of industry workers to DA, this study raises the troubling possibility of long-term neurological toxicity mediated by DA”, said the team.