A new study suggests that drinking fruit and vegetable juices frequently may significantly cut the risk of developing Alzheimer’s disease.

Researchers in the United States followed almost 2000 subjects for up to 10 years and found that the risk for developing Alzheimer’s disease was reduced by 76% for those who drank fruit and vegetable juices more than 3 times per week compared with those who drank juices less than once per week.

Studies of the biochemistry of Alzheimer’s disease have focused on the accumulation of beta-amyloid peptide in the brain, and the action of hydrogen peroxide in mediating this process.

Many have suggested that polyphenols, strong anti-oxidants available in many foods, might disrupt these processes and provide some protection against Alzheimer’s disease.

This study is the first to examine juices rich in polyphenols as a preventive measure for Alzheimer’s disease; fruit and vegetable juices are particularly rich in polyphenols.

The research was carried out on 1836 Japanese Americans, living in Seattle who were identified as free of dementia in 1992-1994, and were followed at 2-year intervals until the end of 2001.

Lead researcher Dr. Qi Dai, of Vanderbilt University, says they found that frequent drinking of fruit and vegetable juices was associated with a substantially decreased risk of Alzheimer’s disease.

Dr. Qi Dai, says the findings are new and suggest that fruit and vegetable juices may play an important role in delaying the onset of Alzheimer’s disease.

Qi Dai says the next step is to investigate whether high blood concentrations of polyphenols high in major fruit and vegetable juices are associated with a reduced risk of cognitive decline and Alzheimer’s disease.

Alzheimer’s has been linked to poor blood supply to the brain.

The study appears in the American Journal of Medicine.