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.
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How Diet & Micronutrients Relate to Alzheimer’s Disease

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The ideas expressed here are solely the opinions of the author and are not researched or verified by AGEIST LLC, or anyone associated with AGEIST LLC. This material should not be construed as medical advice or recommendation, it is for informational use only. We encourage all readers to discuss with your qualified practitioners the relevance of the application of any of these ideas to your life. The recommendations contained herein are not intended to diagnose, treat, cure or prevent any disease. You should always consult your physician or other qualified health provider before starting any new treatment or stopping any treatment that has been prescribed for you by your physician or other qualified health provider. Please call your doctor or 911 immediately if you think you may have a medical or psychiatric emergency.