Eating eggs could reduce the risk of developing Alzheimer’s disease: researchers say they provide nutrients that benefit the brain and memory
Diet plays a key role in mental health. Some foods enhance cognitive function, while others protect the brain from aging. Recently, scientific studies have highlighted the benefits of eggs in preventing Alzheimer’s disease .
Rich in vitamins and antioxidants, eggs may reduce the risk of developing neurodegenerative disorders. This link is gaining increasing attention in the medical and nutritional worlds.
Nutrients that support memory
Eggs contain several brain-friendly substances . Choline, for example, directly affects memory and neural connections. This molecule participates in the production of acetylcholine, a neurotransmitter essential for cognitive functions.
At the same time, lutein, an antioxidant found in egg yolk , protects brain cells from oxidative stress. This molecule also preserves vision, another factor in quality of life in older people.
American researchers compared the diets of several thousand participants. They found that people who regularly ate eggs performed better on memory tests. These results suggest a direct relationship between egg intake and slowing cognitive decline.
The role of proteins and vitamins present in eggs , such as B12 and D, is equally valuable. Together, these nutrients nourish the brain and improve its resistance to degenerative damage.
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