Vitamin E Reduce The Risks of Alzheimer’s Disease

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Alzheimer's DiseaseA new study from Minneapolis made a new breakthrough associated with Alzheimer’s disease.

Alzheimer’s disease, also known in medical literature as Alzheimer disease, is the most common form of dementia.  The term ‘dementia’ describes a set of symptoms which can include loss of memory, mood changes, and problems with communication and reasoning.

There is no cure for the disease, which worsens as it progresses, and eventually leads to death. Most often, Alzheimer’s disease is diagnosed in people over 65 years of age, although the less-prevalent early-onset Alzheimer’s can occur much earlier.

During the course of the disease, protein ‘plaques’ and ‘tangles’ develop in the structure of the brain, leading to the death of brain cells. People with Alzheimer’s also have a shortage of some important chemicals in their brain. These chemicals are involved with the transmission of messages within the brain.

At present, there is no definitive evidence to support that any particular measure is effective in preventing Alzheimer’s disease. Global studies of measures to prevent or delay the onset of Alzheimer’s disease have often produced inconsistent results.

Epidemiological studies have proposed relationships between certain modifiable factors, such as diet, cardiovascular risk, pharmaceutical products, or intellectual activities among others, and a population’s likelihood of developing AD. Only further research, including clinical trials, will reveal whether these factors can help to prevent AD.

There is currently no cure for Alzheimer’s disease. However, drug treatments are available that can temporarily alleviate some symptoms or slow down their progression in some people.

As reported by torontosun.com, researchers found that vitamin E can slow the progression of Alzheimer’s disease. The research sponsored by the U.S. Department of Veterans Affairs involved 600 elder people.

Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. “Vitamin E” is the collective name for a group of fat-soluble compounds with distinctive antioxidant activities.

Naturally occurring vitamin E exists in eight chemical forms (alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol) that have varying levels of biological activity. Alpha- (or ?-) tocopherol is the only form that is recognized to meet human requirements.

Of the many different forms of vitamin E, ?-tocopherol is the most common in the North American diet. ?-Tocopherol can be found in corn oil, soybean oil, margarine, and dressings. ?-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E in the diet. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils.

Vitamin E has many biological functions, the antioxidant function being the most important and/or best known. Other functions include enzymatic activities, gene expression, and neurological function(s). The most important function of vitamin E has been suggested to be in cell signaling (and it may not have a significant role in antioxidant metabolism).

 

The Research itself was conducted over the past two years asking the elders to take vitamin E diligently. As a result, they have a lower risk for dementia and Alzheimer’s disease.

“Vitamin E is rich in anti-oxidants that are not only good for protecting the body from free radical exposure, but also protect the health of the brain,” explains Dr. Maurice Dysken, a leader in the study.

Vitamin E can be found in a variety of healthy foods such as spinach, almonds, taro, pepper, until the sunflower seeds.

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