High Antioxidant Food Not Necessarily Healthy

The content of antioxidants in the diet is very good for health, especially to reduce the risk of stroke and dementia in old age. Consume more anti-oxidants in the diet was not useful more leverage.

Recent research has shown, excessive antioxidant consumption does not lower the risk of stroke and dementia in old age. Previously, the researchers found that anti-oxidants in fruits and vegetables may reduce the risk of stroke and dementia.

“We see a clear and tangible benefits of specific anti-oxidants, but not as a whole,” said Elizabeth Devore, an epidemiologist at Brigham and Women’s Hospital who led the study.

Last year, Devore found that eating berries can reduce the risk of cognitive decline in women. The Nurses Health Study research is still ongoing. Researchers think that the content of flavonoids in the berries can function as antioxidants contained in beta-carotene, vitamin C and vitamin E.

As reported by The Salt (12/04/2013), Devore look at the data from a 14-year study of 5,000 people aged 55 years and over in Rotterdam, Netherlands. Found that people who eat more vitamin E have less risk of developing dementia. Meanwhile, people who eat more vitamin C have less risk of stroke.

Devore is currently researching the same people and found that the antioxidants in the foods they eat, do not help cure disease stroke and dementia.

Research shows vitamin E and vitamin C are still working very good for the brain.

In a recent study, men with the highest intake of antioxidants get the most antioxidants from coffee and tea. According to Devore, coffee and tea is a beverage that is full of antioxidants in the form of flavonoids.

Another study in Europe found that the consumption of 5 cups of coffee a day can prevent Alzheimer’s disease. However, it does not appear to benefit those who regularly drink coffee in research Devore. According to Devore, it can happen because of the intake of antioxidants is not the only factor in this case.

Study in Italy in 2011 showed a reduced risk of stroke in people who consume large amounts of antioxidants. The people got anti-oxidant intake of wine, fruit and vegetables.

This is very different from Devore study in the Netherlands where the intake of antioxidants derived from the consumption of meat, milk, and fewer fruits and vegetables.

Until now, researchers continue to explore the relationship between antioxidants and health. “We’ll try to dig up more specific information for people,” said Devore.