Vitamin E is Studied for Preventing Alzheimer's In People With Mild Impairment, Cornell Reports

WASHINGTON, Nov. 19 /PRNewswire/ -- Vitamin E is "valuable as a general antioxidant," improves mental function, and may be able to prevent or slow development of Alzheimer's disease, according to a Cornell University health publication.

The Food & Fitness Advisor, published by Cornell's Weill Medical College and aimed at women, reports in its November issue that "researchers are now investigating whether Vitamin E can delay or prevent AD (Alzheimer's disease) in people with mild cognitive impairment, involving minor mental deficits that sometimes represent early-stage AD."

Dr. Elisa Lottor, a California nutritionist and co-author of the book "Female and Forgetful," believes that Vitamin E is valuable as a general antioxidant, the Food & Fitness Advisor said.

"Since it's hard to get high levels through diet, she recommends 400 IU (international units) per day -- more if you have circulatory or heart problems, or a hereditary disposition to AD," the Cornell publication said.

Both laboratory and animal studies have found that Vitamin E protects brain cells from damage by free radicals, molecules that can cause the damaging body process called oxidation, it said. The studies also determined that Vitamin E can improve mental function.

"Some clinical evidence suggests that this vitamin may be able to prevent or slow development of Alzheimer's disease," the Food & Fitness Advisor said.

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