Antioxidant Vitamins (in Foods) Prevent Alzheimer’s Disease

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Two studies in the June 26, 2002 issue of the Journal of the American Medical Association found less chance of Alzheimer’s disease with more antioxidant intake.1,2 Antioxidants are substances that remove damaging compounds, known as free radicals, from our bodies. Damage caused by free radicals may disrupt normal cell function and lead to the death of nerve cells.  (Free radicals are very active substances that can damage our tissues.)  Lesions are present in the brains of Alzheimer’s disease patients that are typically associated with attacks by free radicals.  Therefore, it might be expected that antioxidants, such as vitamin C and E would prevent or delay the onset of Alzheimer’s disease.  These two studies show an association between these vitamins in foods, not from vitamin supplements.  Vitamin C is only found in plants, and most of our vitamin E comes from plants.  So the most relevant conclusion is plant foods – by a multitude of mechanisms – may reduce our risk of Alzheimer’s disease.


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