Dietary intake of antioxidants from food sources may reduce the risk of developing Alzheimer's disease, two new studies have suggested (JAMA 2002;287:3223-9, 3230-7).

Both studies found that the benefit was present when the intake was from food sources rather than from supplements.

The studies were conducted because it has been suggested that oxidative stress has a mechanistic role in the development of Alzheimer's dementia. Several lines of evidence previously implied that oxidative damage to lipid membranes could disrupt normal neuronal and glial cell functioning, leading to the formation of amyloid plaques and to neuronal cell death.

Hence, it was hoped that dietary intake of antioxidants such …