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Eating colourful vegetables contributes to a lower risk of Alzheimer's disease
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Thursday 14 September 2023
FJ
Eat colourful vegetables for a lower risk of dementia or Alzheimer's disease (Photo: medboundtimes.com).
Alzheimer's disease is a progressive neurodegenerative disorder that affects tens of millions of people worldwide. A new study has just shown that eating colourful vegetables, rich in carotenoids, contributes to better cognitive function and a lower risk of dementia or Alzheimer's disease.
A new study by the Dorey-Craft team at Virginia Tech Carilion School of Medicine, published in the Journal of Alzheimer's Disease, has just shown that brains suffering from the neuropathology of Alzheimer's disease have levels of important dietary antioxidants (lutein, zeaxanthin, lycopene, vitamin E, etc.) around 2 times lower than normal brains.
"This study demonstrates for the 1st time deficits in important dietary antioxidants in the brain affected by Alzheimer's disease" said C. Kathleen Dorey, professor at the Faculty of Medicine. Stressing that these results are consistent with previous large-scale studies which have shown that the risk of Alzheimer's disease was significantly lower in those who ate a diet rich in carotenoids. He added: "We believe that a diet rich in carotenoids will help to maintain the brain in perfect condition at any age".
Scientists want to motivate people to lead a healthy lifestyle with sufficient exercise and a balanced diet. Among the carotenoids: beta-carotene is responsible for the orange colour of carrots, melons and mangoes, as well as the green colour of certain leafy vegetables; lycopene is responsible for the red colour of tomatoes and watermelons; lutein is responsible for the dark green colour of certain vegetables (kale, spinach, broccoli, etc.); zeaxanthin is responsible for the yellow colour of corn.
source : news.vt.edu
