Fruit and vegetable juices and Alzheimer’s

Posted on January 1, 2009
Filed Under Alzheimer |

The data available at present show that the chronic accumulation in the brain of oxygen-reactive substances can overwhelm the body’s antioxidant capacity, including the antioxidant vitamins and lead to the onset and progression of Alzheimer’s disease.

Several epidemiological studies suggest that antioxidant vitamins from fruits and vegetables in our diet, but not dietary supplements play an important role in delaying the onset of Alzheimer’s disease. In addition to antioxidant vitamins, antioxidants abundant in the diet come from substances called polyphones. These are found in large quantities in drinks such as tea, juice or wine. Several studies have shown that consumption of polyphones from wine, but not tea, may be associated with a lower risk of developing Alzheimer’s disease.

Other investigations have reported that fruit and vegetable juices that are sold in stores, usually made from frozen concentrate, also possess a very high concentration of polyphone antioxidants.

To date, no epidemiological study investigated the association between consumption of fruit juices and vegetables and the risk of developing Alzheimer’s disease. The evidence available shows that the polyphones in apple juice, grape and citrus provide protection of the nervous system more powerful than the antioxidant vitamins.

Based on these findings, the authors of this paper (Fruit and vegetable juices and Alzheimer’s disease: the Came Project) released the hypothesis that consumption of fruit and vegetable juices, as a rich source of polyphones, it would be protective of the system nervous and delay the onset of Alzheimer’s disease.

More than 1,800 patients over 65 years who did not have the disease were followed for 10 years in a prospective cohort study (follow up over time) of Japanese Americans living in a city in Washington (KAME). The researchers found some interesting findings: the risk of developing Alzheimer’s disease was substantially reduced with increased consumption of fruits and vegetables. Risk is reduced further when account was taken of the consumption of vitamins C and E and beta carotene, especially in those patients taking these juices at least three times per week versus those who ate them less than once per week.

The researchers suggest that the inverse association between fruit and vegetable consumption and risk of Alzheimer’s disease, ie the protective effect of these drinks were higher after adjusting for potential confounding factors (factors that may interfere with the relationship) and that association was evident in all strata of selected variables. Comment that these findings are new and suggest that fruit and vegetable juices may play an important role in delaying the onset of Alzheimer’s disease.

Despite this, ending recommending further studies to confirm their findings and investigate the mechanism by which the juice of various fruits and vegetables are associated with the risk of Alzheimer’s disease.

Already knew that fruit and vegetables are very healthy. Now we also know they can protect the brain from Alzheimer’s disease. Grandparents: drinking fruit juices and vegetables!

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