Fruit and vegetable juices relate to the risk of Alzheimer’s disease
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Other than antioxidant vitamins, the most abundant dietary antioxidants come from nonvitamin polyphenols. Several thousand polyphenols have been identified in plants. Most polyphenols exist primarily in the outer sections of fruits and vegetables, and therefore culinary preparation has a critical impact on the concentrations. For example, peeling or boiling can lead to the loss of a majority of the quercetin content in apples, tomatoes, and onions. None of the food frequency questionnaires used in current epidemiologic studies are able to collect data on food preparation; therefore it is impossible to accurately measure total intake of polyphenols. Beverages, such as tea, juices, and wine, are major sources of polyphenols, although many fruits and vegetables and herbs possess polyphenols. Several studies have found that consumption of polyphenols from wine, but not tea, may be associated with a reduced risk of Alzheimer’s disease. A number of studies have reported that commercial fruit and vegetable juices, normally made from frozen concentrates, also possess a high concentration of powerful antioxidant polyphenols. Furthermore, under high extracting mechanical pressure, high concentrations of both peel and pulp components from whole fruits or vegetables enter the liquids from which juice concentrates are produced. No epidemiologic study has yet investigated the association between consumption of fruit and vegetable juices and Alzheimer’s disease risk. Growing evidence from in vitro, in vivo studies, and clinical trials has shown that polyphenols from apple, grape, and citrus fruit juices possess a stronger neuroprotection than antioxidant vitamins. On the basis of these findings, we hypothesized that consumption of fruit and vegetable juices, as a rich source of polyphenols, would be protective and would delay the onset of Alzheimer’s disease. ... Am J Med. 2006 Sep;119(9):751-9
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In vitro and in vivo data show that chronic accumulation of reactive oxygen species in the brain may exhaust antioxidant capacity, including antioxidant vitamins, and lead to the onset and progression of Alzheimer’s disease. A recent large clinical trial and several previous prospective epidemiologic studies suggest that antioxidant vitamins from dietary fruits and vegetables, but not from supplements, play a role in delaying the onset of Alzheimer’s disease.
Other than antioxidant vitamins, the most abundant dietary antioxidants come from nonvitamin polyphenols. Several thousand polyphenols have been identified in plants. Most polyphenols exist primarily in the outer sections of fruits and vegetables, and therefore culinary preparation has a critical impact on the concentrations. For example, peeling or boiling can lead to the loss of a majority of the quercetin content in apples, tomatoes, and onions. None of the food frequency questionnaires used in current epidemiologic studies are able to collect data on food preparation; therefore it is impossible to accurately measure total intake of polyphenols. Beverages, such as tea, juices, and wine, are major sources of polyphenols, although many fruits and vegetables and herbs possess polyphenols. Several studies have found that consumption of polyphenols from wine, but not tea, may be associated with a reduced risk of Alzheimer’s disease. A number of studies have reported that commercial fruit and vegetable juices, normally made from frozen concentrates, also possess a high concentration of powerful antioxidant polyphenols. Furthermore, under high extracting mechanical pressure, high concentrations of both peel and pulp components from whole fruits or vegetables enter the liquids from which juice concentrates are produced. No epidemiologic study has yet investigated the association between consumption of fruit and vegetable juices and Alzheimer’s disease risk. Growing evidence from in vitro, in vivo studies, and clinical trials has shown that polyphenols from apple, grape, and citrus fruit juices possess a stronger neuroprotection than antioxidant vitamins. On the basis of these findings, we hypothesized that consumption of fruit and vegetable juices, as a rich source of polyphenols, would be protective and would delay the onset of Alzheimer’s disease. ... Am J Med. 2006 Sep;119(9):751-9
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posted by Valery Yermalitsky at
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