Researchers in the United States have published the results of a ten year study that involved nearly two thousand individuals in the American Journal of Medicine, which investigated the affect of vegetable and fruit juice upon an individual’s risk of developing Alzheimer’s disease. Researchers found that individuals who drank juice more than three times per week were more than seventy five percent less likely to develop Alzheimer’s disease.
Recent studies have linked Alzheimer’s disease to the build up of beta-amyloid protein in the brain. Some studies have suggested that polyphenols contained in fruits and vegetables may slow the process that creates beta-amyloid clumps in the brain. Researchers believe that the phenols contained in fruit and vegetables may somehow disrupt the process that creates clumps of beta-amyloid protein in the brain. While other scientists have put forth a theory that free radicals contained with in the body and brain may be associated with the onset of Alzheimer’s disease. Fruits and vegetables are rich in antioxidants neutralize free radicals within in the body; consequently the findings of this study may strengthen the belief that free radicals cause the early brain cell changes that lead to the onset of Alzheimer disease.
No matter what theory you subscribe too, diet is key in every individual’s risk of Alzheimer’s disease. Researchers hope that diet may become an inexpensive way to prevent the development of a disease that devastates individuals’ lives and costs the national health system more than stroke, heart disease and cancer combined.
Perhaps, the results of this study will encourage family doctors to pass on this information to their patients who are at high risk for Alzheimer’s disease.Labels: alzheimer's disease, antioxidants, cancer, free radicals, fruit juice, fruits and vegetables, heart disease, polyphenols
