Eating eggs may reduce the risk of Alzheimer’s disease: scientists say they provide nutrients that are beneficial for the brain and memory.
Diet plays a key role in mental health. Some foods enhance cognitive function, while others protect the brain from aging. Recent research has 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 attracting increasing attention in the medical and nutritional worlds.
Memory-boosting nutrients
Eggs contain several substances that are beneficial for the brain . Choline, for example, directly affects memory and neural connections. This molecule is involved in the production of acetylcholine, a neurotransmitter essential for cognitive function.
At the same time, lutein, an antioxidant found in egg yolks , protects brain cells from oxidative stress. This molecule also preserves vision, another factor contributing to the quality of life of older adults.
American researchers compared the diets of several thousand participants. They found that people who regularly consumed eggs performed better on memory tests. These results suggest a direct link between egg consumption and slowing cognitive decline.
The role of egg proteins and vitamins , such as B12 and D, is equally valuable. Together, these nutrients nourish the brain and improve its resistance to degenerative damage
