The researchers followed almost 2000 subjects for up to ten years and found that the risk for developing Alzheimer's disease was reduced by 76% for those who drank fruit and vegetable juices more than three times per week compared with those who drank juices less than once per week. A lower reduction (16%) was obtained for juice consumption once or twice per week.
Recent studies of Alzheimer's disease biochemistry have focused on the accumulation of beta-amyloid peptide in the brain, and the action of hydrogen peroxide in mediating this process. Various studies have suggested that polyphenols, strong anti-oxidants available in many foods, might disrupt these processes and provide some protection against Alzheimer's disease. Although some studies of anti-oxidant vitamins have been disappointing, this study is the first to examine juices rich in polyphenols as a preventive measure for Alzheimer's disease.
Dietary consumption of fruit and vegetable juices was determined from self-administered questionnaires developed for Asian populations. Cognitive function was assessed by trained interviewers using a standardized test, with clinical follow-up resulting in clinical diagnoses for those patients showing impairment.
Writing in the article, Qi Dai, MD, PhD, states, "We found that frequent drinking of fruit and vegetable juices was associated with a substantially decreased risk of Alzheimer's disease. This inverse association was stronger after adjustments for potential confounding factors, and the association was evident in all strata of selected variables".
Qi Dai also said that the next step is to investigate whether high blood concentrations of polyphenols high in major fruit and vegetable juices are associated with a reduced risk of cognitive decline and Alzheimer's disease.
MEDICA.de; Source: Elsevier Health Sciences