Combination of nutrients shown to slow progression of Alzheimer’s disease

Ground-breaking new research has identified a unique combination of nutrients to slow the progression of Alzheimer’s disease (AD), which affects over 520,000 people across the UK.

The 18-month study examined the effect of a nutritional compounds, which are often found in common foods such as trout, broccoli and peppers.

Fronted by Cambridge University academic Dr. Alan Howard, who invented the Cambridge Diet, the project studied those with AD and their reactions to different combinations of nutritional supplements.

The formulae used throughout the study both contained macular carotenoids, with one of them combined with a fish oil. The researchers realized those with the fish oil-based substance retained more cognitive function.

The advantages included functional benefits in memory, sight and mood.

Following the initial study, carer reports suggested an overwhelming positive reaction from carers.

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