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.»
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