Life Extension Magazine®
Business woman on her computer using vitamin C and E for lowering cognitive decline

Vitamin C and E Lowers Risk of Cognitive Decline

Vitamins C and E reduce dementia risk; fast-food availability linked to risk of diabetes; resveratrol helps control diabetes; NAD+ may improve cognitive function.

Vitamin C and E Supplementation Lowers Risk of Cognitive Decline

Whole and sliced oranges with vitamin C and vitamin E capsules that are linked with reduced cognitive decline

Supplementation with vitamins C and E may lower the risk of cognitive decline in people 65 and over, according to a study published in The Annals of Pharmacotherapy.*

Researchers analyzed 5,269 men and women who were free of dementia at the start of the study, and followed them for 11 years.

Compared to non-supplementers, those who supplemented with vitamin C and/or vitamin E had a 38% lower adjusted risk of all-cause dementia and a 40% lower risk of Alzheimer’s disease.

They also had a 23% lower risk of developing cognitive impairment without dementia.

Editor’s Note: The study authors concluded, “This study supports a protective role of vitamin E and C supplements in the risk for Alzheimer’s disease and all-cause dementia. In addition, these supplements may contribute to a reduced risk of CIND [cognitive impairment, not dementia]. Overall, these findings indicate additional support for the use of antioxidants as a preventive strategy against cognitive decline.”

* Ann Pharmacother. 2017 Feb;51(2):118-124.

Fast-food Restaurant Availability Linked to Type II Diabetes

Overweight couple hiking on trail that are living in a higher fast-food concentrated neighborhood

A nationwide study found that living in a neighborhood with a higher availability of fast-food restaurants could increase the risk of developing type II diabetes.*

Researchers analyzed data from more than four million veterans seen at 1,200 health facilities around the country who were followed for an average of 5.5 years.

They examined the relationship between the “built food environment” and its connection to chronic disease. The built food environment indicates the physical buildings in a community in which people can make decisions about food, such as fast-food restaurants, grocery stores, and other food options.

The researchers found that there was a link between the built food environment and the likelihood of developing chronic diseases like heart disease, type II diabetes, and certain types of cancers.

This association has been examined previously on a small scale. This was the first nationwide study—using data from people living in 98% of the US census tracts across the country—to confirm the connection.

Editor’s Note: The researchers concluded, “The more we learn about the relationship between the food environment and chronic diseases like type II diabetes, the more policymakers can act by improving the mix of healthy food options sold in restaurants and food outlets, or by creating better zoning laws that promote optimal food options for residents.”

*JAMA Network Open, 2021; 4(10): e2130789.

NAD+ Boosts Cognitive Function in Animal Study

Doctors examining brain scans of patient that used NAD+ research through animal study

The Journal of Neuroinflammation reported that nicotinamide adenine dinucleotide (NAD+) improved cognitive function and inhibited neuroinflammation in an animal model of chronic cerebral hypoperfusion, an underlying cause of vascular dementia.*

In this study, rats with reduced circulation to their brains were given daily injections of NAD+ for eight weeks. Researchers found that the NAD+ improved cognitive function and inhibited neuroinflammation.

The relevance of this study is that normal aged humans suffer significant cerebral circulatory deficits.

Maintaining more youthful NAD+ levels might circumvent some of the pathologies associated with deficient brain blood flow (hypoperfusion).

Editor’s Note: NAD+ treatment alleviated CCH-induced neuronal death, microglial activation, and pro-inflammatory factor expressions in the cerebral cortex and hippocampus, the authors stated.

*J Neuroinflammation. 2021 Sept 16; 18(1):207.

Resveratrol Helps Modulate Glycemic Control in Diabetics

Grape bundle on branch that contain resveratrol that increase glycemic control

Supplementing with resveratrol was found to be associated with improvements in diabetics’ glycemic control, according to findings from a meta-analysis of clinical trials published in Medicina Clinica (Barcelona).*

The trials compared resveratrol to a placebo with or without concurrent antidiabetic medications or other drug treatment.

Resveratrol doses of 500 mg or more were associated with lower fasting blood glucose, fasting serum insulin, insulin resistance, total cholesterol, LDL cholesterol, and diastolic blood pressure, compared to a placebo.

Editor’s Note: Resveratrol was associated with a greater reduction in hemoglobin A1c (a marker of long-term glucose control) compared to a placebo in trials of three months duration.

*Med Clin (Barc). 2021 Oct 16;S0025-7753(21)00472-3.