Vanderbilt University researchers have found that people who drank three or more servings of fruit and vegetable juices per week had a 76 percent lower risk of developing Alzheimer’s disease than those who drank juice less than once per week. The study appeared in the September 2006 issue of The American Journal of Medicine. The benefit appeared particularly enhanced in subjects who carry the apolipoprotein E ?-4 allele, a genetic marker linked to late-onset Alzheimer’s disease — the most common form of the disease, which typically occurs after the age of 65.

Source: Vanderbilt University