Scientists from the Virginia Institute of Technology have found that the levels of dietary antioxidants lutein, zeaxanthin, lycopene and vitamin E in the brain of people with Alzheimer’s disease are half that of healthy people. About it writes “Gazeta.ru” with reference to a study published in the Journal of Alzheimer’s Disease.
The scientists evaluated the diet and brain health of more than a thousand participants living in Chicago. Their condition was monitored for more than ten years.
The researchers found that those who followed the particular diet had a lower risk of Alzheimer’s disease or other mental impairments. This diet includes eating lots of antioxidant-rich fruits, nuts, vegetables, and fish, as well as limiting meats and sweets.
The positive effect of the diet was associated with an increased intake of carotenoids. Those who consumed the highest amount of carotenoids (lutein or zeaxanthin) from food over a ten-year period had a 50 percent lower risk of developing Alzheimer’s disease.
An analysis of brain samples from people who suffered from Alzheimer’s disease during their lifetime showed that their concentrations of lycopene, zeaxanthin and retinol were half that of healthy people.
Carotenoids are powerful antioxidants commonly found in colorful plants. Lutein is especially abundant in kale and spinach, while corn and orange peppers are rich in zeaxanthin.
2023-08-21 00:01:20
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