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Scientists find powerful antioxidants in meat that can reduce the risk of dementia

Scientists find powerful antioxidants in meat that can reduce the risk of dementia

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Scientists have found antioxidants known as imidazole dipeptides in beef, pork and chicken. According to experts, thanks to the action of these substances, the risk of developing dementia is reduced. The data of the corresponding study is published by the journal Antioxidants.

The study authors indicated that imidazole dipeptides such as carnosine and anserine have neuroprotective properties that may help prevent dementia. They have antioxidant and anti-inflammatory effects that protect the brain from damage caused by oxidative stress and inflammation.

It turned out that people with higher levels of carnosine and anserine in the blood showed markedly less susceptibility to dementia during the 10-year follow-up period. Notably, another study published in the journal Nutrients found that carnosine supplements taken for six months had the effect of improving brain function in older adults with mild cognitive impairment.

At the same time, the researchers note that although meat is a good source of antioxidants from the imidazole dipeptide group, it is also high in saturated fat, which is associated with an increased risk of cardiovascular disease.

“Therefore, it is recommended to eat meat in moderation and choose lean cuts of meat and poultry, as well as fish, which are good sources of protein and other important nutrients,” the experts advised.

Source: Rosbalt

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