Consuming more vitamin E through the diet appears to be associated with a lower risk of dementia and Alzheimer's disease, according to new report.
Oxidative stress - damage to the cells from oxygen exposure - is thought to play a role in the development of Alzheimer's. Experimental data suggest that antioxidants, nutrients that help repair this damage, may protect against the degeneration of nervous system cells.
Sources of vitamin E include margarine, sunflower oil, butter, cooking fat, soybean oil and mayonnaise.
-- JAMA
