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Diets rich in vitamin C and
E may delay the onset of memory-robbing Alzheimer's disease.
Compounds called free radicals
that are released during normal cell processes can be harmful to body
tissues, leading to so-called oxidative damage or stress. Experts have
linked oxidative stress to several illnesses, including cancer, heart
disease and Alzheimer's disease.
Since antioxidants -- including
vitamins C and E -- can neutralize free radicals, some experts believe
these nutrients could help delay the onset of Alzheimer's disease.
One set of researchers found
that those with the highest intake of vitamin C and vitamin E from food
appeared to be the least likely to develop Alzheimer's disease. Smokers
who consumed the most beta-carotene and flavanoids -- two types of antioxidant
nutrients -- also appeared to cut their Alzheimer's risk..
Other researchers found that
those with the highest dietary intake of vitamin E had the lowest risk
of developing Alzheimer's disease. But people who carried a gene known
to increase Alzheimer's risk did not see any benefit from vitamin E consumption.
Neither of the studies showed
any reduction in the risk of developing Alzheimer's among people who took
dietary supplements like daily vitamin pills that contained antioxidants.
A benefit only appeared when the nutrients
were consumed in food.
An accompanying
editorial suggests that perhaps some other component of food slows
progression of Alzheimer's disease.
JAMA
June 26, 2002;287:3223-3237, 3261-3263
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