Levels of five micronutrients are “strikingly lower” in the brains of those who have Alzheimer’s disease compared with those who don’t.
That’s according to new research published in the Journal of Alzheimer’s Disease by Virginia Tech Carilion School of Medicine professor C. Kathleen Dorey and a team of researchers.
Scientists analyzed the brains of 31 donors, the average age of which was 75 years. Most, but not all, had died with Alzheimer’s disease. Compared with unaffected brains, they found that brains of those with the disease had around half the level of the following micronutrients—vitamins and minerals critical to the body’s function, but needed in only small amounts:
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• Lycopene: An antioxidant that could help protect cells from damage, lycopene gives some fruits and vegetables—like tomatoes, watermelon, red oranges, pink grapefruits, apricots, and guavas—their red hue.
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