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

Cayenne pepper and health benefits

Cayenne pepper or Capsicum annuum as it is also known as, originates from Central and South America and dates back over nine thousand years.

Cayenne pepper can increase metabolism and fat-burning ability by up to 25%. Its main active ingredient is capsaicin which gives the pepper its heat.

It was said that cayenne pepper can cure or prevent heart disease, high blood pressure, bleeding ulcers and other devastating ailments.

According to research by Italian doctors, cayenne pepper had been shown to reduce symptoms in more than half of patients suffering with functional dyspepsia.

Capsaicin allows the body to release neurotransmitters which temporarily inhibit the pain nerves, making it very useful in treating ailments, such as rheumatoid arthritis and muscle pain when applied externally.

If it is taken internally, it will lower cholesterol, purify the blood, detoxify kidneys and generally improve the overall health.

Expert believes that cayenne not only aids the digestive system, but also benefits the heart and circulatory system.

This might due to cayenne is very rich in vitamins A and C, has the complete B complexes and is very high in organic calcium and potassium. Cayenne pepper also is excellent in vitamin K, manganese, and dietary fiber.

Beta-carotene in cayenne pepper is a powerful antioxidant and when converted in the body, it forms vitamin A, and essential nutrient for the health of all epithelial tissue. It is very helpful in reducing then symptoms of asthma, osteoarthritis, and rheumatoid arthritis.
Cayenne pepper and health benefits

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

Research in food ingredient

Food ingredient research is one of the most important of food technology today. As people become more health conscious and willing to pay premium prices for the perceived benefit of low calorie foods, the food industry has responded by devoting substantial resources to the research and development of these products.

Some food scientists work for ingredient supply companies which make spices, flavor, stabilizers, thickeners, preservatives and other key ingredients for the food processors.

Research in food ingredient is not a new field in the food sector, since human have been adapting living systems for the production of food for centuries.

They have to know how ingredients function and to take this knowledge to their customers. They will develop prototypes to show how these products function together and how they can solve some basic food processing problems.

The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers.

Sophisticated new flavor and sensory technologies, concerns about nutrition, and the regulatory environment drove several ingredient trends that surfaced throughout the year.

As the international food ingredients market is highly competitive, thousands of new products flood in to the market every year, making research and development and new technologies pivotal to the success of any company operating in the market.

The ingredient market is driven by high margins, with relatively modest global sales.
Research in food ingredient