A new study has found that vitamins C and E supplements may reduce memory loss in type-2 diabetics. Type-2 diabetics are at increased risk of memory loss.

The small study found that daily doses of 1000 mg of vitamin C and 800 IU of vitamin E improved mental function after carbohydrate-rich meals, and may protect against memory loss. The study is published in the journal Nutrition Research.

The researchers studied 16 type-2 diabetes with an average age of 63.5. The participants were given a high-fat meal, the same meal plus the vitamins, or just water. The meals given on three separate occasions. None of the participants were regular usersof high-dose antioxidant supplements.

Participants were given congnative tests to test for memory effects. The test showed that consumption of the high-fat meal produced poor performance in verbal recall and working memory, compared to water consumption.

Consumption of antioxidant vitamins attenuated the detrimental effects of the high-fat meal and cognitive performance was “indistinguishable from that after water intake,” wrote the researchers.

Regarding memory loss, researchers worte, “Results from this study suggest that postprandial [After mealtime] oxidative stress is a potential contributor because deficits in [cognitive performance] after test meal consumption could be minimized by co-consumption of the test meal with high doses of antioxidant vitamins.” said the researchers.

Of course, the research also begs the question about the general effect of vitamin C and E on memory.

Surce
Nutrition Research