A study led by Virginia Tech Carilion School of Medicine professor C. Kathleen Dorey found that Alzheimer’s disease patients have significantly lower levels of five micronutrients in their brains compared to unaffected individuals. The study examined 31 donors, mostly aged 75, with varying Alzheimer’s disease status. The affected brains exhibited about half the levels of these critical micronutrients: lycopene, retinol, lutein, zeaxanthin, and vitamin E, all of which are antioxidants. The study suggests that a diet rich in carotenoids, such as lutein and zeaxanthin, could lower the risk of Alzheimer’s disease. Antioxidants are vital in protecting the brain against oxidative damage and inflammation, which may contribute to the disease’s development. Warning signs of Alzheimer’s disease include difficulty with daily tasks, memory issues, personality changes, and loss of interest in social activities.