Many of you are probably already aware of antioxidants, which are substances that protect your body from harmful molecules called free radicals that damage the body’s cells, including the brain.
A study now suggests that antioxidants may help reduce the risk of cognitive disorders such as Alzheimer’s disease (AD).
However, it has remained unclear which specific antioxidants, including vitamin E or vitamin C, are most effective.
The aim of the current study was to investigate how different patterns of antioxidant intake, particularly vitamin E and vitamin C, are associated with the risk of dementia and cognitive decline.
Researchers reviewed multiple long-term studies that followed participants over time to assess whether antioxidant intake affected cognitive health.
The analysis focused on studies that reported intake of vitamin E and vitamin C from both dietary sources and supplements.
A total of 73 studies met the inclusion criteria, involving more than 28,257 participants. Examining Alzheimer’s disease specifically, researchers found that higher dietary intake of vitamin E alone was associated with a 25% lower risk of AD.
When dietary and supplemental vitamin E intake were combined, the risk reduction increased to 30%.
A similar pattern was observed for vitamin C. Combined dietary and supplemental intake of vitamin C was associated with a 30% lower risk of Alzheimer’s disease. These findings suggest that both vitamin E and vitamin C may have protective effects against AD.
Although the study showed links between vitamin E and vitamin C intake and the risk of Alzheimer’s disease, no clear links were found between antioxidant intake and the risk of general cognitive impairment.
Taken together, the findings suggest that higher intakes of antioxidants, particularly vitamin E and vitamin C, may be associated with a reduced risk of developing Alzheimer’s disease.
Foods rich in antioxidants, such as fruits, vegetables, nuts and seeds, can help provide these vitamins as part of a healthy diet.
