Juices ‘May Cut Alzheimer’s Risk’.
Drinking fruit and vegetable juices
frequently may significantly cut the
risk of developing Alzheimer’s disease, a
study suggests.
US researchers followed almost 2,000
people for up to 10 years - providing
a powerful set of results. They found
the risk was 76% lower for those who
drank juice more than three times a
week, compared with those who drank
it less than once a week. Alzheimer’s is
linked to the accumulation of clumps
of beta-amyloid protein in the brain.
There is some evidence to suggest that
this process may be controlled by the
chemical hydrogen peroxide. Various
studies have suggested that polyphenols -
chemicals available in many foods - might
disrupt these processes and provide some
protection against Alzheimer’s disease
by neutralising the effect of damaging
compounds called free radicals.
Fruit and vegetable juices are particularly
rich in polyphenols. Lead researcher Dr
Qi Dai, of Vanderbilt University, said: “We
found that frequent drinking of fruit and
vegetable juices was associated with a
substantially decreased risk of Alzheimer’s
disease.
“These findings are new and suggest that
fruit and vegetable juices may play an
important role in delaying the onset of
Alzheimer’s disease.”
