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Vitamins C and E may reduce diabetic memory 'slumps'

Thursday, June 26, 2008

Taking antioxidant vitamins while eating a high-fat meal can help to reduce the memory declines often experienced by people with type-2 diabetes, scientists have found.

A researcher at the University of Toronto recruited 16 patients with type-2 diabetes, all of whom were aged 50 or over.

The participants were required to attend three weekly sessions and eat meals with varying levels of fat.

Analysis revealed that people who took supplements of vitamins C and E when eating a high-fat meal were less likely to experience a memory 'slump' after their meal than those who did not take antioxidant vitamins.

According to experts, consuming unhealthy foods can induce chronic oxidative stress, which contributes to cognitive decline and Alzheimer's disease.

Researcher Michael Herman Chui, whose findings are published in Nutrition Research journal, commented: "We've shown that antioxidant vitamins can minimise oxidative stress from the meal and reduce those immediate memory deficits."

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