Antioxidants Slow Cognitive Decline
A recent study was conducted “to assess the relationship between dietary intake of antioxidants (vitamin C, vitamin E, β-carotene, lutein, flavonoids and lignans) and cognitive decline at middle age.” Subjects 40-70 years old were assessed by what they ate and “with a neuropsychological test battery.” These were then divided into quintiles (five levels) based upon their consumption of the above antioxidants.
The study results showed:
- “higher lignan (found in cereals, broccoli, cabbage, apricots & strawberries) intake was linearly associated with less decline in global cognitive function, memory and processing speed”
- “in the lowest quintile of vitamin E intake (found in wheat germ, sunflower, safflower, palm, & olive oils and most nuts) decline in memory was twice as fast as in all higher quintiles.”