It is estimated that 11 million deaths per year are attributed to suboptimal diets and dietary factors that contribute to several diseases, including hypertension, cancer, stroke, Alzheimer’s disease (AD), and diabetes. Many clinical institutions have investigated the importance of proper nutrition for the prevention and intervention of these common diseases. As a result, fundamental principles and new concepts in nutrition and the complex relationship between dietary intake and disease prevention are beginning to emerge. In this article, we explain the preventive effects of AD through the intake of vitamins and polyphenols, as well as some unknown points. Dr. Kishida et al.’s findings suggested that the dietary intake of fruits, vegetables, and vitamin C may reduce the risk of cognitive impairments in both men and women (1). In order to obtain evidence regarding the potential mechanisms, they investigated whether the intake of antioxidant vitamins (i.e., a-carotene, ß-carotene, and vitamin C) from consuming fruits and vegetables was related to the risk of dementia (2). Thus, it was concluded that fruit and vegetable intake and the dietary intake of vitamin C may reduce the risk of disabling dementia among males and females (1).
Vitamin C, vitamin E, antioxidant vitamin, Apolipoprotein E, KDM6A.
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