Chinese researchers recently presented evidence that selenium-rich foods improve the condition of Alzheimer’s patients, the Institute of Microbiology of the Guangdong Academy of Sciences announced.

The new study shows that selenium-rich ingredients can prevent inflammation and oxidative stress and suggests the possibility of a new dietary strategy for Alzheimer’s patients.

Alzheimer’s is a neurological disease characterized by memory loss and a decline in learning ability and can hinder a person’s ability to perform daily activities and impair their quality of life. In the study of Alzheimer’s there is a growing interest in selenium-rich ingredients.

A joint research team with researchers from the Institute of Microbiology of the Guangdong Academy of Sciences and other institutions suggests the potential interventional mechanism of selenium-rich ingredients to improve Alzheimer’s patients.

Selenium-rich ingredients are found in many plants and microorganisms, such as cruciferous vegetables, yeast and mushrooms.

The study also showed that enzymatic hydrolysis and physical processing, such as heat, high pressure and microwave treatment, are the main techniques for modifying the properties of dietary selenium.

The results of the study were published in the journal Critical Reviews in Food Science and Nutrition.