Eating Bright-Colored Fruits and Vegetables May Prevent or Delay Amyotrophic Lateral Sclerosis

http://www.sciencedaily.com/releases/2013/01/130129080508.htm

Jan. 29, 2013 — New research suggests that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS) [also known as Lou Gehrig’s disease]. The study, published by Wiley in Annals of Neurology, a journal of the American Neurological Association and Child Neurology Society, found that diets high in lycopene, beta-cryptoxanthin, and vitamin C did not reduce ALS risk.

Carotenoids give fruits and vegetables their bright orange, red, or yellow colors, and are a source of dietary vitamin A. Prior studies report that oxidative stress plays a role in the development of ALS. Further studies have shown that individuals with high intake of antioxidants, such as vitamin E, have a reduced ALS risk.

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