Monday, January 15, 2007

Fruit And Vegetable Juice Consumption May Reduce Risk Of Alzheimer's Disease

Various health functions of vegetable juice have been reported in recent years. Diets rich in fruits and vegetables were found to be protective against the risks of chronic diseases such as cardiovascular disease, arthritis, chronic inflammation and cancers.

Drinking vegetable juices frequently may also delay the onset of Alzheimer's disease, particularly among those who are at high risk for the disease

In August 2006 The American Journal of Medicine published a study concluding that drinking fruit and vegetable juice reduces the likelihood that person will develop Alzheimer’s disease.

The study shows that who drank and 8 ounce glass of the juice three or more times weekly were 76 percent less likely to develop Alzheimer’s disease than those who drank less than one serving.

Researchers believed that polyphenols a class of antioxidants in vegetables, seem to have a protective effect on the brain, reduce the likelihood of dementia and prevent the development Alzheimer’s disease. 

Alzheimer’s has been linked to the accumulation in the brain of a harmful type of protein known as beta-amyloid. It was believed that the buildup of beta-amyloid protein in the brain is due to damage cause by free radicals.

Both fruit and vegetable juices contain a wide variety of nutrients that help to keep blood vessels in good working order and maintain healthy blood pressure levels.

Polyphenols have been identified on edible plants and have antioxidants properties as well as probable role in the prevention of Alzheimer’s disease with associate growth oxidative damage.
Fruit And Vegetable Juice Consumption May Reduce Risk Of Alzheimer's Disease


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