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Antioxidant Consumption Associated With Lower Risk of Alzheimer's

As an increasing percentage of the world's population ages, Alzheimer's disease is becoming more prevalent. However, new research suggests that there are dietary steps you can take to potentially ward off this increasingly common form of age-related dementia.

The latest in this line of research is a meta-analysis from researchers at Shandong University of Technology in China. They published their results online ahead of print on April 27, 2012, in the Journal of Alzheimer's Disease.

The researchers examined 7 studies related to dietary intake of antioxidants and the risk of Alzheimer's that were published before 2011. They found that dietary consumption of the antioxidants vitamin E, vitamin C, and b-carotene was associated with a lower risk of Alzheimer's disease. Of those 3, vitamin E had the most pronounced effect.

Cognitive health isn’t the only reason to take these essential vitamins. Previous studies have shown that vitamin E intake is associated with lower cholesterol, healthier skin, maintaining a proper hormonal balance, and preventing amyotrophic lateral sclerosis (ALS).

Vitamin C has been associated with immune system function, heart health, brain health, eye health and improved mood. Vitamin E intake is associated with lower cholesterol, healthier skin, maintaining a proper hormonal balance, and preventing amyotrophic lateral sclerosis (ALS).

Dietary vitamin C can be found in oranges, kiwis, guava, Brussels sprouts, broccoli, cantaloupe and green peppers. Dietary sources of vitamin E include sunflower seeds, breakfast cereal, tomatoes, dried herbs, and dried apricots.

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