Recent studies indicate that high intake of antioxidant vitamins (vitamins C, E and beta-carotene) does not appear to provide significant protection against Alzheimer’s disease. It is Phytochemicals in fruits or vegetables that provide the real benefit. The skins of fruits and vegetables are particularly rich in these phytochemicals. Recent studies have shown that polyphenols (like resveratrol in wine) extend maximum lifespan by 59 percent and delay age-dependent decay of cognitive performance in animal models.