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Alzheimer Disease
Fruit and vegetable juice consumption may reduce the risk of Alzheimer disease
September 20th, 2006
In a study published in a recent issue of The American Journal of Medicine, researchers followed almost 2000 subjects for up to 10 years and found that the risk for developing Alzheimer disease was reduced by 76% for those who drank fruit and vegetable juices more than 3 times per week compared with those who drank juices less than once per week. A lower reduction (16%) was obtained for juice consumption once or twice per week. Recent studies of Alzheimer disease biochemistry have focused on the accumulation of beta-amyloid peptide in the brain, and the action of hydrogen peroxide in mediating this process. Various studies have suggested that...
Source: Biotech Week (2006-09-20)
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