There’s an increase in the number of people who suffer from Alzheimer’s disease. According to the Alzheimer’s Association, 10 percent of people 65 years of age in the United States have Alzheimer’s disease. That number is projected to double in 20 years, and that is an alarming statistic. The risk of you or someone you love getting Alzheimer’s diseaseis very high. Anything we can do to prevent this disease is everyone’s concern.
Research at Ulm University in Germany found that the serum concentrations of antioxidants, vitamin C, and beta carotene were significantly lower in patients with Alzheimer’s disease. A meta-analysis of studies found that regular consumption of foods rich in vitamins C and E and beta carotene can effectively reduce the chance of developing Alzheimer’s disease.
10 foods that lower the risk of Alzheimer’s disease
1. Walnuts
According to researchers in the United States, walnuts contain several components that have antioxidant and anti-inflammatory effects, which play a key role in preventing the deterioration of brain function and can reduce the risk of developing Alzheimer’s disease.
2. Cinnamon
Cinnamon has been reported to help block the production of proteins in the brain that cause cognitive disorders, making it an effective and safe approach for the treatment and prevention of Alzheimer’s disease, and perhaps even capable of blocking its progression.
3. Carrots
Carrots are a great source of beta carotene that the body converts into vitamin A.
4. Tomatoes
Tomatoes contain lycopene, a powerful antioxidant, and tomatoes are also a great source of vitamin C.
5. Apples
Eating apples regularly can protect your brain cells against oxidative stress, a damaging process linked to Alzheimer’s disease. A study at Cornell University found that the antioxidant quercetin, which is abundant in apples, helps prevent brain tissue damage associated with degenerative diseases such as Alzheimer’s.
6. Broccoli
One serving of broccoli has 135 percent of the RDI of vitamin C which contributes to lowering the risk of Alzheimer’s disease.
7. Bean sprouts
Bean sprouts are rich in antioxidants including cryptoxanthin. People with higher levels of antioxidants including cryptoxanthin in their blood may be less likely to develop dementia.
8. Fish
Scientists have found that omega-3 fatty acids show potential as a therapeutic agent against Alzheimer’s disease. Deep-sea fatty fish such as salmon, trout, and albacore are rich in omega-3 fatty acids.
9. Spinach
Studies have found that consuming one serving per day of leafy green vegetables such as spinach, kale, and collard greens can delay the formation of associated cognitive disorders.
10. Sunflower seeds
There is evidence that age-related vascular changes precede the development of Alzheimer’s disease. The antioxidant effects of vitamin E have been widely studied due to the benefits in the prevention of cardiovascular disease. Foods such as sunflower seeds and almonds provide a good amount of vitamin E.
