These Nutrients Are Lower In Alzheimer's Patients, Study

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These Nutrients Are Lower In Alzheimer's Patients, Study

Alzheimer's disease is a progressive neurodegenerative disease that affects millions of people worldwide. Oxidative stress has been identified as a contributing factor to the pathogenesis and progression of Alzheimer's disease. There is still a lot that we don't know about this disease and, most importantly, what causes it. A recent study has found that key nutrients, including xanthophylls, retinol, lycopene, and tocopherols, were significantly lower in the grey and white matter of brains affected by Alzheimer's disease.

All About Alzheimer's Disease

Alzheimer's disease is characterized by extracellular amyloid-β deposits and intracellular tangles of tau filaments in the brain. Factors that increase oxidative stress and biomarkers of oxidative stress have been correlated with cognitive impairment in Alzheimer's disease patients. The link between oxidative stress and Alzheimer's disease has been well established. Oxidative stress is a state of imbalance between the production of reactive oxygen species (ROS) and the ability of cells to detoxify or repair the resulting damage. ROS are highly reactive molecules that can damage cellular components such as lipids, proteins, and DNA.

In this study, brains donated by individuals with confirmed Alzheimer's disease or verified health were dissected into grey and white matter. The samples were then extracted with organic solvents and analyzed using a process called high-performance liquid chromatography (HPLC). The researchers aimed to compare the levels of micronutrients in the brains of Alzheimer's patients to those in healthy elderly brains.

Study Results

The results of the study revealed that brains with Alzheimer's disease had significantly lower levels of key nutrients, including lutein, zeaxanthin, retinol, lycopene, and alpha-tocopherol. Interestingly, an unidentified xanthophyll metabolite (XMiAD) was found to be significantly increased in Alzheimer's brains. No meso-zeaxanthin was detected in the samples. These findings suggest a potential link between lower levels of these nutrients and the pathogenesis of Alzheimer's disease.

"These results are consistent with large population studies that found risk for Alzheimer's disease was significantly lower in those who ate diets rich in carotenoids, or had high levels of lutein and zeaxanthin in their blood, or accumulated in their retina as macular pigment,">explained study co-author C. Kathleen Dorey Ph.D., adding, "Not only that, but we believe eating carotenoid-rich diets will help keep brains in top condition at all ages."

All About Xanthophylls

Xanthophylls are a class of carotenoids that act as antioxidants and have been shown to suppress oxidative stress and inflammation, two key factors in Alzheimer's disease progression. Foods that contain xanthophylls include spinach, kale, collard greens, Swiss chard, mustard greens, turnip greens, and romaine lettuce. Xanthophylls are also found in yellow and orange fruits and vegetables such as carrots, sweet potatoes, apricots, cantaloupe, and mangoes. Finally, they are found in egg yolks and some types of fish.

All About Retinol

Retinol, a form of vitamin A, is essential for brain health and function. Lower levels of retinol in Alzheimer's brains may have implications for cognitive decline and neurodegeneration. Foods that contain retinol include liver, eggs, and dairy products. Retinol is also found in some types of fish, such as salmon and mackerel.

All About Lycopene

Lycopene is a powerful antioxidant found in tomatoes and other red fruits. Its reduced levels in Alzheimer's brains may indicate a potential role in protecting against oxidative damage. Foods high in lycopene include tomatoes (particularly cooked tomatoes), watermelon, and pink grapefruit. Lycopene is also found in some types of fish, such as salmon and mackerel.

All About Tocopherols

Tocopherols, including alpha-tocopherol, are important antioxidants that help protect against oxidative stress and inflammation in the brain. The lower levels of tocopherols in Alzheimer's brains suggest a deficiency in antioxidant protection. Foods high in tocopherols include nuts, seeds, and vegetable oils. The best sources of alpha-tocopherol are wheat germ oil, sunflower seeds, and almonds.

All About Grey and White Matter

The study focused on analyzing the levels of key nutrients in both grey and white matter of the brain. Grey matter contains neuronal cell bodies and is essential for cognitive functions, while white matter consists of axons that facilitate communication between different parts of the brain.

Eating to Prevent Alzheimer's

Previous research has shown that higher intake of antioxidant-rich foods, such as fruits, vegetables, and nuts, can reduce the risk of Alzheimer's disease. Consuming a diet rich in xanthophylls, retinol, lycopene, and tocopherols may help protect against cognitive decline and neurodegenerative diseases. On top of that, regular exercise and getting proper sleep are also critical in preventing this degenerative disease.

The Bottom Line

The study highlights the importance of micronutrients in brain health and their potential role in Alzheimer's disease. The findings suggest that lower levels of key nutrients in Alzheimer's brains may contribute to oxidative stress and neurodegeneration. Further research is needed to explore the impact of dietary interventions targeting these nutrients to prevent or slow down the progression of Alzheimer's disease.

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