Dementia: 3 Antioxidants May Make the Brain Resistant to Fade – A List of Essential Foods

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In recent decades, more evidence has emerged that food can strengthen the brain's defenses against disease, but given the vast amount of information at our disposal, choosing the best weapon is a difficult task. Researchers recently honed in on a series of antioxidants to study their effects on the brain. According to their findings, three in particular may reduce the risk of both dementia and Alzheimer's disease in different age groups.

Using data from the National Health and Nutrition Examination Survey, researchers evaluated the relationship and interaction between vitamins A, C, and E, Alzheimer's disease, and all-cause dementia.

Their results showed that people with higher levels of antioxidants in the blood are less likely to develop dementia.

May Beidong, MD, of the National Institute on Aging at the National Institutes of Health, said:

“Expansion of people's cognitive functions is an important task of public health care. Antioxidants may help protect the brain from oxidative stress, which can cause cell damage.”

The data showed that lectin and zeaxanthin were found in green leafy vegetables such as kale, spinach, broccoli and peas. Zeta-cryptoxanthin, on the other hand, was found in fruits such as oranges, papayas, tangerines and persimmons.

A follow-up period of 16 years allowed the researchers to estimate how many participants developed dementia.

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The results showed that increased levels of the antioxidants lutein and zeaxanthin were associated with a reduced risk of dementia in people aged 65 and older.

However, increased levels of the antioxidant reduced the risk of cognitive decline in older people. 45 years and older.

However, Dr Beidoon noted:

“It is important to note that the effect of these antioxidants on dementia risk was somewhat reduced when we took into account other factors such as education, income and physical activity, so it is possible that these factors may help explain the relationship between antioxidant levels and dementia.”