Carotenoids in Alzheimer’s Disease and Dementia

Carotenoids, fat-soluble pigments richly found in fruits and vegetables, selectively accumulate in diverse anatomical compartments, including the brain, contributing significantly to early-life neurodevelopment and neural conservation. Experimental evidence has established a correlation between diminished levels of specific carotenoids and the onset of Alzheimer’s disease. Furthermore, research posits that the incorporation of certain carotenoids into the diet holds promise in the prevention and treatment of various human illnesses, including cancer, alcoholic liver disease, and ophthalmological, cardiovascular, and neurological disorders. These beneficial effects stem from the antioxidative, anti-inflammatory, and antiapoptotic properties of carotenoids. While an expanding body of research underscores the favorable outcomes linked to carotenoid consumption, certain facets warrant additional analysis. Challenges to their restricted bioavailability and potential prooxidant impact necessitate a comprehensive understanding to precisely outline the optimal influence of carotenoids on overall well-being. In this chapter, we provide a comprehensive review regarding the impact of various carotenoids, such as α/β-carotenes, lycopene, crocin, crocetin, fucoxanthin, β-cryptoxanthin, astaxanthin, lutein, and zeaxanthin, on cognitive function. Furthermore, it elucidates different delivery systems and explores their implications in dementia and AD. It then delves into their intricate signaling pathways and interactions within the food matrix, contributing to the academic exploration of their multifaceted roles.