Splinter Group

Splinter Group

Zeaxanthin – if you’ve never heard of it, you might think it’s the name of a space invader or a fad diet drug. If you HAVE heard of this carotenoid, you may also know of its reputation for protecting eyesight as we age.

In either case, you’ve probably never heard about an additional potential benefit of zeaxanthin – a benefit that may help address another key concern for those of us getting along in years.

Brain veggies

Carotenoids are organic plant pigments, and because they have antioxidant and anti- inflammatory properties, a team of French researchers mounted a study to evaluate the role carotenoids might play in preventing cognitive decline.

Led by Dr. Tasnime Akbaraly of the University of Montpellier, researchers used five different tests to assess cognitive function in nearly 600 men and women whose average age was about 73. Blood samples were taken from each subject to measure levels of these carotenoids:

• Zeaxanthin
• Lutein
• Beta-cryptoxanthin
• Lycopene
• Alpha-carotene
• Trans-beta-carotene
• Cis-beta-carotene

Results showed a clear association between the lowest cognitive performance scores and low levels of zeaxanthin and lycopene. Dr. Akbaraly and his colleagues conclude their study with a call for clinical research that might help prove a link between inadequate intake of these carotenoids and cognitive decline.

Graceful aging

It may be too early to say that increased intake of mangos and tomatoes will help keep your brain sharp as the birthdays accumulate, but there’s no doubt at all that foods with an abundance of zeaxanthin and lycopene contribute to graceful aging.

We’ll start off with zeaxanthin, which has been shown to reduce the risk of age-related macular degeneration (AMD) – the leading cause of blindness in people over the age of 50. Of course, lutein is the other carotenoid that’s also shown to play a key role in AMD prevention. Leafy green vegetables are the best sources of lutein, while zeaxanthin is most plentiful in yellow corn, orange pepper, squash, mango, honeydew, broccoli, and egg yolks.

In recent years, lycopene (which gives tomatoes, watermelons and pink grapefruit their red color) has turned into something of a media darling, mostly due to studies that have shown this carotenoid to offer protection against breast, prostate, and pancreatic cancers, as well as heart disease.

About five years ago, a USDA study revealed that three cups of diced watermelon, taken daily, may result in blood serum lycopene and beta-carotene concentrations that are five times higher than in people who don’t get a good intake of fresh fruits and vegetables. But if a cup of watermelon juice isn’t your cup of tea, put some heat under a tomato. Studies have shown that the body absorbs lycopene from tomatoes more efficiently when tomato dishes are heated.

Some studies have also suggested that eating cooked tomatoes along with a source of fat – such as cheese or meat – may improve lycopene absorption as well.

Sources:
“Plasma Carotenoid Levels and Cognitive Performance in an Elderly Population: Results of the EVA Study” Journal of Gerontology: Medical Sciences, Vol. 62A, No. 3, March 2007, biomed.gerontologyjournals.org