DǕSSELDORF, Germany—A higher daily intake of fruits and vegetables in healthy elderly is associated with an improved antioxidant status in comparison to those who consume diets poor in fruits and vegetables; however, the impact on cognitive performance is unclear, according to a new study published in the Journal of Alzheimer’s Disease.
Healthy adults between ages 45 and 102 underwent cognitive testing and blood withdrawal for the measurement of antioxidant micronutrients and biomarkers of oxidative stress as well as administration of a food frequency questionnaire to assess the daily intake of fruits and vegetables (high intake HI, low intake LI). Ninety-four subjects of the HI group had significantly higher cognitive test scores, higher levels of carotenoids, α- and γ-tocopherol as well as lower levels of F2α isoprostanes than the 99 subjects of the LI group.
Cognitive scores were directly correlated with blood levels of α-tocopherol and lycopene and negatively correlated with F2α isoprostanes and protein carbonyls. The results were independent of age, gender, body mass index, education, total cholesterol, LDL- and HDL-cholesterol, triglycerides and albumin.