Vitamin E, a natural antioxidant found in many foods, diminishes the damage caused by free radicals. Some evidence suggests that free radical damage to the neurons (nerve cells) is at least partially responsible for the development of Alzheimer’s disease. Vitamin E has been shown to prevent free radical damage and delay memory deficits in animal studies. In a two-year study of people with Alzheimer’s disease, large doses of vitamin E slowed progression of the disease. That said, when taken by healthy people, large doses of vitamin E have not been shown to prevent Alzheimer’s disease. Vitamin E is considered nontoxic, even over the recommended dietary allowance (RDA) levels. The UL (upper limit) for vitamin E is set at 1,000 milligrams per day for adults over eighteen.
Foods rich in vitamin E include vegetable oils, nuts and seeds, wheat germ oil, peanut butter, and green leafy vegetables.