A recent study has shed light on the importance of certain dietary elements in relation to Alzheimer’s disease.
Alzheimer’s, a progressively worsening brain condition, affects millions around the world. Many are undiagnosed. This study offers a promising perspective on preventive measures through diet.
Diet’s Role in Brain Health
Researchers from the Virginia Tech Carilion School of Medicine have found that individuals with Alzheimer’s disease have significantly lower levels of certain dietary nutrients in their brain.
These nutrients—lutein, zeaxanthin, lycopene, and vitamin E—are half as abundant in Alzheimer’s patients as in healthy individuals.
Previous studies have already highlighted the benefits of lutein and zeaxanthin in promoting better brain function and reducing the risk of dementia and Alzheimer’s disease.
According to Professor C. Kathleen Dorey, “This study proves for the first time that there’s a lack of vital dietary antioxidants in Alzheimer’s patients’ brains.”
She further emphasizes the importance of consuming carotenoid-rich diets for optimal brain health at all ages.
Why Carotenoids Matter
Carotenoids are antioxidants found in colorful vegetables and fruits. They are particularly essential for the brain, which is constantly exposed to damaging oxidative molecules. These antioxidants help combat this damage.
For instance, kale and spinach are packed with lutein, while corn and orange peppers have high levels of zeaxanthin.
Over a decade ago, Dorey and Neal E. Craft reported that the brain actively accumulates these beneficial carotenoids.
Following this, numerous global studies confirmed that individuals with higher dietary intakes of lutein and zeaxanthin or higher levels in their retina displayed better cognitive abilities and reduced risk of dementia.
Connecting Diet, Brain Health, and Alzheimer’s
The Rush University Memory and Aging Project observed over 1,000 participants for over ten years.
They found that those who followed the MIND diet—characterized by high consumption of antioxidant-rich foods and reduced intake of meats and sweets—had a notably reduced risk of Alzheimer’s.
In fact, those with the highest intake of carotenoids had a 50% reduced risk of developing the disease.
Until now, while many studies have hinted at the protective role of carotenoids against Alzheimer’s, none provided concrete evidence of this correlation in the brain.
The latest report by Dorey and Craft fills this gap, clearly showing that brains with Alzheimer’s pathology have significantly lower levels of these essential carotenoids.
Looking Forward: A Colorful Future
The new findings underscore the potential of dietary carotenoids to slow down cognitive decline, both before and after an Alzheimer’s diagnosis.
Moreover, because our retinas absorb lutein and zeaxanthin from our diets, researchers can now estimate brain levels of these nutrients by measuring the density of the yellow pigment in our eyes.
Professor Dorey remains optimistic about the future, saying, “New advancements in Alzheimer’s therapies show great potential in slowing the disease.
Our research, we hope, will motivate individuals to maintain optimal brain health through colorful, carotenoid-rich diets and regular exercise, which may also reduce the risk of dementia.”
If you care about brain health, please read studies about vitamin D deficiency linked to Alzheimer’s and vascular dementia, and extra-virgin olive oil could boost brain function.
For more information about brain health, please see recent studies about antioxidants that could help reduce dementia risk, and strawberries could help prevent Alzheimer’s disease
The study was published in the Journal of Alzheimer’s Disease.
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