About 700,000 Germans are afflicted with the forgetfulness, disorientation and reduced mental capacity of Alzheimer’s disease. Recent research out of the University of Ulm and led by epidemiologist Professor Gabriele Nagel and neurologist Professor Christine von Arnim, found that the concentration of the antioxidants vitamin C and beta-carotene in the blood serum of Alzheimer’s patients at an early stage is lower than in healthy individuals. The study was published in the Journal of Alzheimer’s Disease (JAD).

Alzheimer’s disease is a neurodegenerative disease. Changes in the brain caused by beta-amyloid plaques, fibrillae degeneration, and the loss of nerve-contact points (synapses) lead to the characteristic symptoms. Oxidative stress is also suspected to expedite the development of disease. Researchers set out to determine if blood serum levels of the antioxidant vitamins C and E, beta-carotene and lycopene and coenzyme Q10 in Alzheimer’s patients influenced the onset and development of AD. “In order to affect Alzheimer’s disease, we need to know possible risk factors,” said Gabriele Nagel.

Study participants (approximately 1,500 seniors) were recruited from the cross-sectional study “IMCA ActiFE” (Activity and Function in the Elderly in Ulm). The 65 – to 90-year-old from Ulm and environment have undergone various neuropsychological tests, and answered questions about their lifestyle. Their blood tested and the body mass index (BMI), the ratio of weight and height was calculated. In total, the group included 74 people (mean age 78.6 years), in which “mild dementia” was found, among a control group of 158 healthy peers.
 
Researchers found that the concentration of vitamin C and beta-carotene in the blood of AD patients was significantly lower than in the control group. For all other examined antioxidants (vitamin E, lycopene, coenzyme Q10) no corresponding difference was detected. Potential confounding factors such as education, civil status, BMI, consumption of alcohol and tobacco were considered in the statistical analysis. Nevertheless, the researchers felt additional parameters such as the storage and preparation of food as well as stressors in the life of participants might have influenced the findings. Therefore, results need to be confirmed in prospective surveys. “Longitudinal studies with more participants are necessary to confirm the result that vitamin C and beta-carotene might prevent the onset and development of Alzheimer’s disease,” said Professor Nagel.