Drinking Juice Linked to
Alzheimer's Prevention
In a large epidemiological study, researchers found that people who drank three or more servings of fruit and vegetable juices per week had a 76 percent lower risk of developing Alzheimer's disease than those who drank juice less than once per week.
The study by Vanderbilt's Qi Dai, M.D., Ph.D., assistant professor of Medicine, and colleagues appears in the September issue of The American Journal of Medicine.
“We thought that the underlying component may not be vitamins, that there was maybe something else,” Dai said.
Dai began to suspect that another class of antioxidant chemicals, known as polyphenols, could play a role. Polyphenols are non-vitamin antioxidants common in the diet and particularly abundant in teas, juices and wines. Most polyphenols exist primarily in the skins and peels of fruits and vegetables.
“Also, animal studies and cell culture studies confirmed that some polyphenols from juices showed stronger neuroprotective effect than antioxidant vitamins. So we are now looking at polyphenols,” Dai said..
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