Synopsis

Source of validity: Scientific
Rating (out of 5): 1

Avocado (Persea americana) has attracted some scientific interest regarding its potential role in supporting brain health, including in the context of Alzheimer's Disease (AD), although the evidence remains limited and preliminary. Avocados are rich in monounsaturated fatty acids (MUFA), particularly oleic acid, as well as antioxidants such as vitamin E, lutein, and other phytonutrients. Monounsaturated fats and vitamin E have been associated in epidemiological studies with a lower risk of cognitive decline. For example, some studies have found that higher dietary intake of MUFAs or vitamin E correlates with better cognitive performance or a reduced risk of developing AD; however, these are associations, not direct evidence of avocado's effect on AD.

A few small interventional studies have examined avocado consumption and cognitive function. One randomized controlled trial in older adults found that daily avocado intake increased lutein levels and was associated with improvements in measures of memory and attention, but did not specifically study individuals with Alzheimer’s Disease nor measure disease progression. There is currently no direct clinical evidence that avocado consumption can prevent, treat, or slow the progression of Alzheimer's Disease in humans. Most of the rationale stems from the general benefits of nutrients found in avocado. Thus, while avocado is a nutritious food with components that may theoretically support brain health, scientific evidence specifically supporting its use for Alzheimer’s Disease is weak.

More about avocado
More about Alzheimer's Disease

Other ingredients used for Alzheimer's Disease

Other health conditions supported by avocado

Products containing avocado