Fruit and vegetable juices may have the unique property or reducing the risk of Alzheimer's disease, according to a new study. US researchers examined more than 2,000 people in the study, which appears in the latest issue of the American Journal of Medicine.
The researchers found that the risk of Alzheimer's was reduced by as much as 76 percent in people who drank juices at least three times a week as compared to those who drank fruit juices only about once a week.
"We found that frequent drinking of fruit and vegetable juices was associated with a substantially decreased risk of Alzheimer's disease," said Lead researcher Dr Qi Dai, of Vanderbilt University. "These findings are new and suggest that fruit and vegetable juices may play an important role in delaying the onset of Alzheimer's disease."
Alzheimer's is linked to the formation of clumps of protein called beta-amyloid in the brain. Earlier research has suggested that polyphenols present in foods may decrease the formation of these clumps. Fruit and vegetable juices are very rich in these chemicals and are recommended, researchers suggest.