One of the many health complications associated with diabetes is memory impairment. Individuals with type 2 diabetes mellitus often have an acute deficit in memory after ingesting a meal. Since diabetes mellitus is associated with chronic oxidative stress, researchers have postulated that the memory impairment is also caused by an increase in oxidative stress. Ingesting a meal can cause an acute increase in the levels of free radicals that cause oxidative damage. This problem appears to be greater in patients with type 2 diabetes mellitus compared with healthy individuals. In this case, antioxidants may have a useful role.
A recent study explored the effects of postprandial oxidative stress on meal-induced memory deficits and the role of antioxidants. 16 adults over 50 years of age with type 2 diabetes mellitus were fed a high-fat meal (which produces the greatest increase in oxidative stress and proinflammatory molecules) with or without vitamins C and E, or water without a meal. After the meal ingestion, participants were given a variety of cognitive tests. It was found that participants who took the vitamins with their meal performed these tests at the same level as the participants who took only water, while those who consumed the meal without the vitamins had a lower performance.
Previous studies have found a potential link between oxidative stress and decreased memory due to a reduction in the blood flow of the brain caused by proinflammatory molecules. Postprandial oxidative stress induces a transient increase of pro-inflammatory molecules which is associated with impaired memory. Vitamin C and vitamin E have been shown to prevent the meal-induced elevations in proinflammatory molecules in patients with type 2 diabetes mellitus. With the supporting evidence of this new study, researchers concluded that ingesting a high-fat meal acutely impairs memory performance in adults with type 2 diabetes mellitus due to increased oxidative stress, and these effects can be reduced if vitamins C and E are added to the meal.
Chui MH, Greenwood CE. Antioxidant vitamins reduce acute meal-induced memory deficits in adults with type 2 diabetes. Nutrition Research 2008;28:423-429.
For more information see Total E, Tapioca C, Ascorbic Acid or Antioxidant Synergy
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