Alzheimer’s patients are often found to have an insufficient supply of certain micronutrients. Such nutrient deficiencies are associated with, among other things, an increased risk of developing Alzheimer’s dementia (AD) and/or may accelerate the progression of the disease.
Epidemiological studies report the potential neuronal protective effects of various micronutrients, such as the B vitamin complex, antioxidants, selenium, vitamin D, and omega-3 polyunsaturated fatty acids. These nutrients are associated with stimulation of neuronal plasticity and reduction of neurodegenerative processes. They also showed the ability to reduce the pathological load on the brain.