In a breakthrough study by Virginia Tech Carilion School of Medicine, researchers have found a significant link between certain nutrients in our diet and the prevention of Alzheimer’s disease.
This study, published in the Journal of Alzheimer’s Disease, suggests that eating foods rich in specific antioxidants may protect our brains from this debilitating condition, which affects millions worldwide.
Alzheimer’s disease, a brain disorder that progressively impairs memory and cognitive abilities, is a growing concern. It currently affects 6 million Americans and 33 million people globally. Many cases remain undiagnosed, making prevention crucial.
The study focused on dietary antioxidants like lutein, zeaxanthin, lycopene, and vitamin E. C. Kathleen Dorey, a professor at the medical school, and her team discovered that the levels of these nutrients in the brains of people with Alzheimer’s are about half of those in healthy brains.
Lutein and zeaxanthin, in particular, are linked to better brain function and a lower risk of dementia or Alzheimer’s.
Carotenoids, the antioxidants mentioned above, are found in colorful fruits and vegetables. They are known to protect the brain against oxidative damage – a process that happens naturally in our bodies but can harm cells over time.
Lutein is found in high amounts in greens like kale and spinach, while zeaxanthin is abundant in corn and orange peppers.
Dorey, along with Neal E. Craft of Craft Technologies, first identified the brain’s selective absorption of carotenoids like lutein and zeaxanthin in 2004.
This discovery led to further research worldwide, linking high levels of these nutrients in diets to improved brain function and reduced risk of dementia.
For example, the Rush University Memory and Aging Project, which followed over 1,000 Chicago residents for a decade, found that those eating diets rich in antioxidants (the MIND diet) had a lower risk of Alzheimer’s.
These diets included lots of fruits, nuts, vegetables, and fish, and less meat and sweets. Specifically, those with the highest intake of carotenoids had a 50% lower risk of developing Alzheimer’s.
What makes this study stand out is its direct correlation between brain carotenoids and Alzheimer’s. The team found that brains affected by Alzheimer’s had significantly lower levels of lutein, zeaxanthin, lycopene, and tocopherols (vitamin E).
This finding adds weight to the idea that a diet high in carotenoids can slow cognitive decline and might even help after an Alzheimer’s diagnosis.
Another exciting aspect of this research is its potential for early diagnosis.
Since the retina in our eyes also accumulates lutein and zeaxanthin from our diet, forming a visible yellow pigment, measuring this pigment can give clues about the concentration of these nutrients in the brain.
Dorey hopes this study encourages people to maintain their brain health with a diet rich in carotenoids and regular exercise.
Combined with new therapies for Alzheimer’s, this approach could help reduce the risk of dementia, offering a ray of hope in the battle against this disease.
If you care about Alzheimer’s disease, please read studies about These places in U.S. have the most cases of Alzheimer’s disease and the findings of Scientists confirm the link between COVID-19 and Alzheimer’s disease.
For more information about brain health, please see recent studies about 9 unhealthy habits that damage your brain, and results showing this stuff in cannabis may protect aging brain, treat Alzheimer’s.
The research findings can be found in the Journal of Alzheimer’s Disease.
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