Researchers in the US and Japan found that those who drank fruit or vegetable juices at least three times a week were 76% less likely to develop Alzheimer’s disease than those who consumed juice less than once a week.
Alzheimer’s disease is the most common cause of dementia among older people, according to the National Institutes of Health. It is marked by the progressive and irreversible decline of certain cognitive functions, including memory, time and space orientation, abstract thinking, the ability make mathematical calculations, language and communication skills, and the performance of routine tasks.
Lead researcher Dr. Qi Dai of Vanderbilt University and colleagues tracked the fruit and vegetable juice consumption of 1,836 dementia-free Seattle-area volunteers over a period of 10 years. They evaluated their cognitive function at two-year intervals.
Top Juices: The study did not say which kinds of juices were best at lowering Alzheimer’s risk. However, earlier research suggests that purple, red and orange fruits and vegetables, as well as berries, are rich sources of antioxidants.
Previous studies have pointed to polyphenols — antioxidants contained in fruit juices — suggesting they may disrupt the biological processes that lead to Alzheimer’s. Antioxidants appear to neutralize the effect of free radicals, which attack healthy cells.
This study adds to the mounting evidence that diet plays an important role in the development and onset of the disease. Earlier research has shown that a diet rich in fruit, vegetables, whole grains, fish and a little red wine — the so-called “Mediterranean” diet — can lower the risk of Alzheimer’s by 40%.
Curcumin, the orange pigmented compound in Turmeric that is the main ingredient in curry, has also been credited with preventing dementia and improving mental function. Curcumin has been shown to reduce the formation of amyloid plaque by as much as 43-50%.
Bioflavanoids in green tea have also been found to dramatically lower the risk of Alzheimer’s disease.