Positive Health Online

Abstract

NOLAN and COLLEAGUES, 1 Nutrition Research Centre Ireland, School of Health Science, Carriganore House, Waterford Institute of Technology, West Campus, Waterford, Ireland; 2 Age-related Care Unit, University Hospital Waterford, Waterford, Ireland; 3 Howard Foundation, Cambridge, UK set out to investigate the impact of supplemental xanthophyll carotenoids plus omega-3 fatty acids on disease progression in patients with Alzheimer's disease (AD).

Background

A growing body of scientific evidence suggests that enrichment of certain nutritional compounds in the brain may reduce the risk of Alzheimer's disease (AD).

Methodology

Three trial experiments were performed. In Trials 1 and 2 (performed on patients with AD over an 18-month period), 12 patients (AD status at baseline: 4 mild and 8 moderate) were supplemented with a xanthophyll carotenoid only formulation (Formulation 1; lutein:meso-zeaxanthin:zeaxanthin 10:10:2 mg/day) and 13 patients (AD status at baseline: 2 mild, 10 moderate, and 1 severe) were supplemented with a xanthophyll carotenoid and fish oil combination (Formulation 2; lutein:meso-zeaxanthin:zeaxanthin 10:10:2 mg/day plus 1 g/day of fish oil containing 430 mg docohexaenoic acid [DHA] and 90 mg eicopentaenoic acid [EPA]), respectively. In Trial 3, 15 subjects free of AD (the control group) were supplemented for 6 months with Formulation 1. Blood xanthophyll carotenoid response was measured in all trials by HPLC. Omega-3 fatty acids were profiled by direct infusion mass spectrometry.

Results

Xanthophyll carotenoid concentration increases were significantly greater for Formulation 2 compared to Formulation 1 (p < 0.05), and progression of AD was less for this group (p = 0.003), with carers reporting functional benefits in memory, sight, and mood.

Conclusion

This preliminary report suggests positive outcomes for patients with AD who consumed a combination of xanthophyll carotenoids plus fish oil, but further study is required to confirm this important observation.

References

John M Nolan  1 , Riona Mulcahy  2 , Rebecca Power  1 , Rachel Moran  1 , Alan N Howard  3. Nutritional Intervention to Prevent Alzheimer's Disease: Potential Benefits of Xanthophyll Carotenoids and Omega-3 Fatty Acids Combined J Alzheimers Dis.;64(2):367-378. doi: 10.3233/JAD-180160. 2018.

 

Comment

The above preliminary research suggests positive outcomes for patients with Alzheimer's disease (AD) who consumed a combination of xanthophyll carotenoids plus fish oil but that further research was required to confirm this observation.