Antioxidants, known for protecting the body from harmful free radicals that can damage cells - including brain cells - may also help reduce the risk of cognitive disorders like Alzheimer’s disease (AD), a recent study suggests.
Researchers aimed to determine which antioxidants, specifically vitamin E and vitamin C, are most effective in lowering dementia and cognitive decline risk. They reviewed multiple long-term studies tracking participants over time, assessing how dietary and supplemental intake of these vitamins influenced cognitive health.
In total, 73 studies involving over 28,257 participants met the inclusion criteria. The analysis found that a higher dietary intake of vitamin E alone was linked to a 25% lower risk of Alzheimer’s disease. When both dietary and supplemental vitamin E were considered, the risk reduction increased to 30%.
A similar trend was observed for vitamin C, with combined dietary and supplemental intake associated with a 30% lower risk of developing Alzheimer’s. These results indicate that both vitamins may offer protective benefits against AD.
However, the study found no clear connection between antioxidant intake and the risk of general cognitive impairment.
Overall, the findings suggest that consuming more antioxidants - especially vitamin E and vitamin C - may help reduce the risk of Alzheimer’s disease. Incorporating antioxidant-rich foods such as fruits, vegetables, nuts, and seeds can provide these beneficial vitamins as part of a healthy diet.
