Previous studies have suggested that antioxidants—substances that protect the body from harmful molecules known as free radicals—may help reduce the risk of cognitive disorders such as Alzheimer’s disease (AD).
However, it has remained unclear which specific antioxidants, including vitamin E or vitamin C, are most effective in lowering this risk.
Antioxidants play an important role in health by protecting cells from damage caused by free radicals.
These unstable molecules can harm cells throughout the body, including those in the brain, potentially contributing to cognitive decline.
By consuming antioxidant-rich foods or supplements, people may help support the body’s natural defense systems.
The aim of the current study was to examine how different patterns of antioxidant intake—specifically vitamin E and vitamin C—are associated with the risk of dementia and cognitive decline.
To address this question, researchers reviewed multiple long-term studies that tracked participants over time to assess whether antioxidant intake influenced cognitive health.
The analysis focused on studies that reported vitamin E and vitamin C intake from both dietary sources and supplements. Statistical methods were used to evaluate the relationship between antioxidant intake and the risk of cognitive disorders.
In total, 73 studies met the inclusion criteria, involving more than 28,257 participants. When examining Alzheimer’s disease specifically, the researchers found that higher dietary intake of vitamin E alone was associated with a 25% lower risk of AD.
When dietary and supplemental vitamin E intake were combined, the risk reduction increased to 30%.
A similar pattern was observed for vitamin C. Combined dietary and supplemental intake of vitamin C was associated with a 30% reduced risk of Alzheimer’s disease. These findings suggest that both vitamin E and vitamin C may have protective effects against AD.
The researchers also assessed the dose–response relationship for vitamin C intake. They found that for every additional 20 milligrams of vitamin C consumed per day from diet and supplements, the risk of Alzheimer’s disease decreased by 2%, indicating that higher vitamin C intake was linked to a lower AD risk.
While the study identified significant associations between vitamin E and vitamin C intake and the risk of Alzheimer’s disease, no clear associations were found between antioxidant intake and the risk of all-cause dementia or general cognitive impairment.
In summary, the findings suggest that higher intake of antioxidants—particularly vitamin E and vitamin C—may be associated with a reduced risk of developing Alzheimer’s disease. Antioxidant-rich foods such as fruits, vegetables, nuts, and seeds can help provide these nutrients as part of a healthy diet.
The researchers note that this study focused on specific aspects of cognitive health, and maintaining a balanced and nutritious diet remains essential for overall well-being.
The study was published in European Geriatric Medicine.
