Alzheimer’s and Antioxidants

A meta-analysis of seven studies that looked at dietary antioxidants and Alzheimer’s disease has shown that . . . 

people who get the most vitamin C, vitamin E and betacarotene in their diet are at a lower risk of developing Alzheimer’s disease than people who get the least.
   Of the three beneficial antioxidants, vitamin E had the most powerful protective effect.

(J Alzheimer’s Dis 2012;30:1-6)