Scientists at Virginia Tech found that dietary levels of the antioxidants lutein, zeaxanthin, lycopene, and vitamin E in the brains of people with Alzheimer’s are half that of healthy people. Study published Journal of Alzheimer’s Disease.
The scientists evaluated the nutrition and brain health of more than a thousand participants living in Chicago. Their condition has been monitored for over a decade. Researchers have found that those who follow the MIND diet have a lower risk of developing Alzheimer’s disease or other mental disorders. This diet includes eating plenty of antioxidant-rich fruits, nuts, vegetables, and fish, as well as limiting meat and sweets.
The positive effect of the MIND diet has been associated with increased carotenoid intake. Those who consumed the highest amounts of carotenoids (lutein or zeaxanthin) from food over the course of ten years had a 50% lower risk of developing Alzheimer’s disease. Analysis of brain samples from people who had suffered from Alzheimer’s disease throughout their lives showed that lycopene, zeaxanthin, and retinol concentrations were half that of healthy people.
Carotenoids are powerful antioxidants commonly found in colorful plants. Lutein is particularly abundant in kale and spinach, while corn and orange peppers are rich in zeaxanthin.
It was first reported in 2004 that the brain selectively accumulates carotenoids. While experiments have suggested the possibility that these substances may protect the brain from the damage that causes Alzheimer’s disease, the Virginia scientists’ work provided the first conclusive proof of this.
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