In the Kame Project, a ten-year, sizable study of Japanese and Japanese-Americans, Alzheimer’s disease risk was reduced by 76% in those who drank natural fruit and vegetable juices three times a week, compared with those who drank juice less than once a week. It is thought that the polyphenol antioxidants found in juices and in colorful fruits and vegetables, herbs, and spices are probably most responsible for the beneficial effects. The effects of the polyphenol antioxidants were even greater than the antioxidant vitamins found in these foods. These polyphenol antioxidants are found in herbs and spices used in seasoning such as thyme, oregano, turmeric, rosemary and bay leaf.

Those people who possessed the gene linked to the most common form of Alzheimer’s of course, and those who are sedentary might experience the greatest reduction in their risk (Dai, Q, et al, 2006).

It’s important to study the ingredients in packaged juices to be sure they contain only juice and not corn syrup, artificial flavoring and coloring, other sugars (i.e. sucrose, fructose, etc.). The best way to be sure is to juice your own organic fruits and vegetables. Users of Vitamix (Vitamix.com) and Nutribullet (Nutribullet.com) swear by their juices and smoothies.