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If you want to lower your risk of dementia and Alzheimer’s, eat foods rich in vitamin E. Research in the Netherlands that looked at the dietary habits of more than 5,000 Dutch found that those who consumed the most vitamin E in their daily meals were 25 percent less likely to develop these brain problems than those who took in the least. The scientists, who studied these people for almost 10 years, believe that dietary vitamin E defends against the oxidative damage that can lead to thinking difficulties as we age.
“The brain is a site of high metabolic activity, which makes it vulnerable to oxidative damage and slow accumulation of such damage over a lifetime may contribute to the development of dementia,” the researchers point out. “Vitamin E is a powerful fat-soluble antioxidant that may help to inhibit the pathogenesis of dementia.”
Good sources of vitamin E include turnip greens, chard, almonds, spinach, sunflower seeds and mustard greens.