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)

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