Adding foods containing high levels of vitamin E to ones diet may contribute to better cognitive function, according to a study published in Archives of Neurology. This is because researchers have discovered that vitamin E protects the brain against oxidative stress, which can lead to Alzheimers disease, the most common form of dementia.
During a three-year study, investigators surveyed more than 5,300 individuals aged 55 years and older with no signs of dementia. The team then examined intake of four antioxidants, which could improve memory function vitamin E, vitamin C, beta carotene and flavanoids.
After more than nine years of follow-ups, 465 patients had developed dementia, including 365 with Alzheimers disease. Of the other participants, individuals who had the highest intake of vitamin E were 25 percent less likely to develop cognitive degenerate disorders.
However, the results showed that the other antioxidants were not linked to altering the risk of suffering from dementia.
The authors stated that the brains high metabolic activity “makes it vulnerable to oxidative damage, and slow accumulation of such damage over a lifetime may contribute to the development of dementia.” They added that “vitamin E is a powerful fat-soluble antioxidant that may help to inhibit [developing] dementia.”
Among the number of people currently receiving hospital care, an estimated 7,900 patients have been diagnosed with Alzheimers disease, according to the Centers for Disease Control and Prevention.