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 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 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 antioxidant in vegetable seems 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.

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.
Vegetable Juice Consumption May Reduce Risk of Alzheimer's disease

Polyphenols can reduce risks of Alzheimer's disease

Polyphenols are micronutrients present in abundance in human diet. Polyphenols are probably the most investigated compound of nutritional interest.

Fruits, vegetables, beverages (such as tea, wine, juices) and some herbs are loaded with powerful antioxidant polyphenols. In August 2006 The American Journal of Medicine published a study concluding that drinking fruit and vegetables juice reduced the likelihood that a person will develop Alzheimer’s disease.

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

Research published J Cell Biochem. Oct 2013; 114(10): 2209–2220, shows that cocoa polyphenolic triggers neuroprotective and preventive effect of human Alzheimer’s by increasing the BDNF signaling pathway.

Polyphenols are also found in wine, which is considered to be raw food, and even better if it is organic and vegan. Daily consumption of wine is associated with a lower risk of Alzheimer’s disease.

Coffee also contains substances such as polyphenols. The polyphenols in coffee, just like those in red wine, act as antioxidants and protect the brain against damage and lower a person’s risk of Alzheimer’s disease.

The daily consumption of beverages other than coffee and espresso also has an effect on Alzheimer’s risk.
Polyphenols can reduce risks of Alzheimer's disease

Fatty acid consumption can reduce risk of Alzheimer's

Alzheimer’s disease is a neurological disorder that is characterized by progressive memory loss, intellectual decline, and eventually global cognitive impairment.

The brain of an Alzheimer’s patient undergoes more severe changes than the brain of a healthy person. 

Research has suggested that people with Alzheimer’s disease may have unusually low levels of essential fatty acids in their brains.

Essential fatty acids must obtain for human diet to maintain good health.

The polyunsaturated fats found in salmon and mackerel and the monounsaturated fats found in canola oil and soybean oil are high in essential fatty acids, called omega-3 fatty acids.

A diet rich in unsaturated fatty acids and unhydrogenated fat was found to protect against Alzheimer’s disease, in contrast to a diet rich in saturated fatty acids and trans fatty acids.

Saturated animal fat in the diet increases the risk of developing Alzheimer’s disease. Consumption of fish containing high levels of omega-3 fatty acid counteracts some of that risk.

The effect was still present when socioeconomic factors were taken into account, as these factors are linked to both the reduced risk of Alzheimer’s disease and the fish consumption.

A study carried out in the United States found that Alzheimer’s disease was 60% less in people that consumed about 60 mg DHA per day or at least one fish meal per week than in people that ate very little fish.

A 2008 study published in the American Journal of Clinical Nutrition reported that an increased risk of dementia was found to be associated with a higher ration of arachidonic acid to DHA and a higher ration of omega-6 fatty acids to omega-3 fatty acids, especially among subjects who are depressed. Depression is frequently associated with Alzheimer’s disease.
Fatty acid consumption can reduce risk of Alzheimer's

Vegetable Juice fights Alzheimer

If the person drink fruit and/or vegetable juice at least three times a week it could be reducing the chances of developing Alzheimer's disease (AD) by 76%, the scientist say in their research.

Even if the person have a fruit and/or vegetable juice just twice a week the risk goes down 16%.

Indeed vegetable juices may play an important role in delaying the onset of Alzheimer’s disease.

As the most abundant dietary antioxidants the many kinds of polyphenols found in the juice can better protect the person nerve cells against hydrogen peroxide than do antioxidant vitamin supplements.

Scientists suspect that the antioxidants in these juice ‘mop-up’ free radicals that damage body cells, and this process offers protection against the accumulation of clumps of beta-amyloid proteins in the brain, which are believed to be responsible for Alzheimer’s.

Scientist know that a contributing factor for Alzheimer’s is diminished blood flow to the brain, which results in the deprivation of sufficient amounts of nutrients and oxygen.

Vegetable juice contains a wide variety of nutrient that help to keep blood vessels in good working order and maintain healthy blood pressure.

Polyphenols, a class of antioxidants in vegetable juice, seem to have a protective effect in the brain, reduce the likelihood of dementia and prevent the development of Alzheimer’s disease.

Polyphenol are also found in fruit juice and wine which considered to be raw food and even better of its is organic and vegan.
Vegetable Juice fights Alzheimer