Pork, chicken and beef may help prevent dementia

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A study has found powerful antioxidants in popular meats that can reduce the risk of dementia.

According to the data, scientists have found antioxidants known as imidazole dipeptides in beef, pork and chicken. Experts have stated that the action of these substances reduces the risk of developing dementia (acquired dementia), a neurodegenerative condition characterized by deterioration of brain function and weakening of cognitive functions.

“Imidazole dipeptides, such as carnosine and anserine, have neuroprotective properties that may help prevent dementia. They have antioxidant and anti-inflammatory effects that protect the brain from damage caused by oxidative stress and inflammation,” Antioxidants quotes the study authors.

Experts have found that people with higher levels of carnosine and anserine in the blood showed a significantly lower tendency to dementia during the 10-year observation period. Another study, published in the journal Nutrients, showed that carnosine supplements taken for six months improved brain function in older adults with mild cognitive impairment. “Therefore, it is recommended to consume meat in moderation and choose lean cuts of meat and poultry, as well as fish, which are good sources of protein and other important nutrients,” the experts advised. “Also, according to them, playing sports, reducing alcohol consumption, and quitting smoking can reduce the risk of dementia.”