A new study from the Virginia Tech Carilion School of Medicine has uncovered a promising connection between the foods we eat and our brain health—specifically, how certain antioxidants in our diet may help prevent Alzheimer’s disease.
Published in the Journal of Alzheimer’s Disease, the research focused on specific antioxidants called carotenoids, including lutein, zeaxanthin, and lycopene, as well as vitamin E. These nutrients are mostly found in colorful fruits and vegetables, and they help protect the brain from oxidative stress, a type of damage linked to aging and Alzheimer’s.
Researchers compared brain tissue from people who had Alzheimer’s with those who did not. They discovered that the brains of people with Alzheimer’s had about half the amount of these key antioxidants, especially lutein and zeaxanthin, compared to healthy brains. This supports the idea that a lack of these nutrients may play a role in the development of the disease.
Carotenoids act as natural protectors in the brain, helping to reduce harmful inflammation and cellular damage. Foods like kale, spinach, orange peppers, corn, and tomatoes are rich in these antioxidants.
For example, lutein is mostly found in dark leafy greens, while zeaxanthin is present in bright yellow and orange vegetables. Lycopene is abundant in red fruits like tomatoes and watermelon.
The study builds on earlier work by researchers Kathleen Dorey and Neal E. Craft, who showed that carotenoids accumulate in specific parts of the brain. Their latest findings show a strong link between lower levels of carotenoids and Alzheimer’s disease.
These results align with other studies, such as the Rush University Memory and Aging Project, which found that people who followed the MIND diet—a plant-focused diet high in antioxidant-rich foods—had a much lower risk of developing Alzheimer’s.
In fact, people who consumed the highest levels of lutein and zeaxanthin had a 50% lower risk of developing Alzheimer’s, according to the Rush study.
One exciting part of this research is the potential for early diagnosis. Scientists can now measure levels of lutein and zeaxanthin in the retina, which reflects levels in the brain. This non-invasive technique could one day help doctors identify people at risk of Alzheimer’s before symptoms even begin.
The study’s lead author, Kathleen Dorey, emphasized how simple lifestyle changes could make a big difference. “A diet rich in carotenoids, along with regular exercise, may not only reduce the risk of Alzheimer’s, but also help slow cognitive decline in those who already have it,” she said.
With Alzheimer’s cases rising worldwide, this research offers a hopeful and practical message: what you eat today could protect your brain tomorrow. Filling your plate with colorful fruits and vegetables isn’t just good for your body—it may be one of the best things you can do for your mind as well.
If you care about brain health, please read studies about vitamin D deficiency linked to Alzheimer’s and vascular dementia, and higher magnesium intake could help benefit brain health.
For more information about brain health, please see recent studies about antioxidants that could help reduce dementia risk, and coconut oil could help improve cognitive function in Alzheimer’s.
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