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Oxidative stress, which is caused by free oxygen radicals, may cause increasing damage to cells and organs as a person ages and may contribute to the development of Alzheimer’s disease. Because of this association, researchers interested in looking at antioxidants’ potential in helping prevent dementia studied 5,395 seniors (55 years old and older) with no dementia. Participants filled out questionnaires about their dietary habits and were monitored for an average of ten years.
Results showed that people who ate higher amounts of foods with vitamin E were 25% less likely to develop dementia, including Alzheimer’s disease, compared with those who ate the least amount of foods with dietary vitamin E. No associations were found between dietary vitamin C, beta carotene, or flavonoids and risk of dementia in this study.
The study researchers comment, “The brain is a site of high metabolic activity, which makes it vulnerable to oxidative damage, and slow accumulation of such damage over a lifetime may contribute to the development of dementia.” They point out that vitamin E is a powerful fat-soluble antioxidant that may help protect against this occurence.
Antioxidants such as vitamin C, vitamin E, beta carotene, and flavonoids play an important role in our health. Here are some further facts about vitamin E:
(Arch Neurol 2010;67:819–825)