Various food constituents have been proposed as disease-modifying agents for Alzheimer’s Disease (AD), due to epidemiological evidence of their beneficial effects, and for their ability to ameliorate factors linked to AD pathogenesis, namely by: chelating iron, copper and zinc; scavenging reactive oxygen species; and suppressing the fibrillation of amyloid-beta peptide (A�). In this study, nine different food constituents (L-ascorbic acid, caffeic acid, caffeine, curcumin, (−)-epigallocatechin gallate (EGCG), gallic acid, propyl gallate, resveratrol, and �-tocopherol) were investigated for their effects on the above factors, using metal chelation assays, antioxidant assays, and assays of A�42 fibrillation. An assay method was developed using 5-Br-PAPS to examine the complexation of Zn(II) and Cu(II). EGCG, gallic acid, and curcumin were identified as a multifunctional compounds, however their poor brain uptake might limit their therapeutic effects. The antioxidants L-ascorbic acid and �-tocopherol, with better brain uptake, deserve further investigation for specifically addressing oxidative stress within the AD brain.