FoodFacts.com found great news coming out of Germany today. In a new study published in the Journal of Alzheimer’s Disease, new research from the University of Ulm has found that the amount of vitamin C and beta-carotene present in patients suffering from mild dementia was much less than in patients without symptoms. It is actually possible that a person’s diet (and their intake of specific antioxidants) may have an impact on the development of Alzheimer’s Disease.
We know that Alzheimer’s is a progressive disease. Forgetfulness and disorientation lead to a patient’s cognitive decline. In this new study, 74 patients with Alzheimer’s were studied along with 158 healthy patients who showed no sign of Alzheimer’s symptoms. It is known that plaques forming in the brain, along with the degeneration of synapses are what cause the disease. The medical community has connected the constraint of oxygen in the body may actually be linked with the development of the disease. And that’s where the idea of antioxidants providing protection came into the picture. So the researchers investigated if there could be differences in the levels of vitamin C, vitamin E, beta-carotene, lycopene and coenzyme Q10 in folks with mild symptoms of dementia and a population with no symptoms at all.
Results of the study showed definite differences. In fact, it was found that the concentration of vitamin C and beta-carotene in Alzheimer’s patients as much lower than in the population of healthy patients. The levels of vitamin E, lycopene and coenzyme Q10 showed no differences at all between the two populations. The researchers did feel, interestingly, that food storage and preparation and stress levels may have played a part in their findings. They are, therefore, recommending further studies to find out more about how these two antioxidants provide protection for this debilitating disease.
FoodFacts.com encourages our community to continue their quest for good health by including foods rich in Vitamin C and beta-carotene in their diets. Citrus fruits, carrots and spinach are a great place to start. As always, research like this is an exciting insight into how our diets affect our health and may provide the information that can help us fight diseases through nutrition.