A recent study reveals significantly lower levels of dietary antioxidants like lutein, zeaxanthin, and vitamin E in Alzheimer’s affected brains, correlating reduced Alzheimer’s risk with high dietary intake of these antioxidants. This research strengthens the link between carotenoids and enhanced cognitive functions, suggesting a carotenoid-rich diet may mitigate Alzheimer’s risk and bolster overall brain health.
Dorey and Neal E. Craft, of Craft Technologies in Wilson, North Carolina, first reported that the brain selectively accumulated carotenoids such as lutein, zeaxanthin, and beta-cryptoxanthin in 2004. Since then, researchers around the world have demonstrated better cognition in those with higher levels of lutein and zeaxanthin in their macular pigment and lower risk for dementia in those with the highest levels of lutein and zeaxanthin in their diet or accumulated in their macular pigment.
The Rush University Memory and Aging Project followed the diet and cognitive performance of more than 1,000 participants living in Chicago for more than a decade, assessing their intake of carotenoids, and found that those following the MIND diet — consuming higher levels of antioxidant-rich fruits, nuts, vegetables, and fish, and lower levels of meat and sweets — had reduced risk for Alzheimer’s disease diagnosis, higher cognitive performance before death, and less Alzheimer’s disease-related...
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