A study published in the Journal of the American Medical Association (JAMA) found that the risk of developing Alzheimer’s was 67 per cent lower in those with a high dietary intake of vitamin E, versus those with a low intake.

This is perhaps due to vitamin E's antioxidant effect, protecting against excessive inflammation caused by reactive oxygen species ROS. In particular, vitamin E has been found to be protective for cell membrane and nerve tissue, which is important in cognitive decline.

Sources of vitamin e include nuts and seeds, olive oil and green leafy veg.