Vitamin E, vitamin C may lower Alzheimer's disease risk
Sunday June 16, 2013 (foodconsumer.org) -- It is believed that oxidative stress plays a role in brain disorders like Alzheimer's disease. A study in Alzheimer Disease & Associated Disorders suggests that taking antioxidants such as vitamin E and vitamin C (ascorbic acid) may prevent the development of Alzheimer's disease.
The study led by Martha Clare Morris and colleagues shows that none of 27 individuals who used vitamin E supplements and none of 23 participants who took vitamin C supplements were diagnosed with Alzheimer's disease during a 4.3-year follow-up. In these two groups, 3.9 and 3.3 participants would be expected to develop Alzheimer's disease, compared with non-vitamin E or C users.
Enrolled in the study were 633 men and women aged 65 or older who were disease-free. Of the participants, 91 met the selection criteria for the clinical diagnosis of Alzheimer's disease.
However, use of multivitamins was not associated with Alzheimer's disease.
The findings suggest that "use of the higher-dose vitamin E and vitamin C supplements may lower the risk of Alzheimer disease."
High doses of vitamin C are relatively safe while high doses of vitamin E in the form of dietary supplement can be toxic. Vitamin C has been found to prevent or reduce the toxicity of many toxins including radiation, fluoride and other toxins. Vitamin C can also prevent the in vivo formation of carcinogenic nitrosamines.
Vitamin C and vitamin E naturally occur in plant-based foods. Vitamin C is found high in foods including cantaloupe, orange juice, broccoli, cooked, red cabbage, green pepper, red pepper, kiwi, and tomato juice. (reporting by David Liu, PHD)
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