People who consumed the highest average intakes of vitamin E from the
diet were 25 percent less likely to develop dementia than people with
the lowest average intakes, according to new data published in the
Archives of Neurology.
The benefits are reportedly related to the antioxidant activity of
vitamin E, postulate scientists from the Erasmus Medical Center in
Rotterdam, the Netherland, which counters the oxidative stress induced
by a build up of beta-amyloid protein.
The participants were followed for about 10 years, during which 465
people developed dementia, of which 365 cases were for Alzheimer’s
disease.
After crunching the numbers, the researchers calculated that people with
an average intake of 18.5 milligrams of vitamin E per day were 25
percent less likely to develop dementia than the people with an average
of 9 milligrams per day. On the other hand, no associations were
observed for dietary intake levels of vitamin C, beta-carotene and
flavonoids.
«… when beta-amyloid (a hallmark of pathologic Alzheimer’s disease)
accumulates in the brain, an inflammatory response is likely evoked that
produces nitric oxide radicals and downstream neurodegenerative
effects. Vitamin E is a powerful fat-soluble antioxidant that may help
to inhibit the pathogenesis of dementia.»
Our cognitive performance declines naturally as we age, but new data
from David Llewellyn and his colleagues at the University of Exeter in
England indicated that insufficient levels of vitamin D may accelerate
this decline.
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Source: Nutraingredients