Brain Boosting Effects of Food

Food supplies brain boosting effects in different ways. Research is evolving in the spot of brain health and nutrients. Dementia affects 24 million individuals worldwide, in accordance with the Center for the Longevity of the Brain. This statistic points to the demand for ways to slow down the development of age-related cognitive decline, such as dementia.

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One consequences of mind boosting food is in the improvement of plasticity of the human brain. Plasticity is the capacity of the mind to change with encounters and learning. Brain cell plasticity is maintained as well as improved upon with omega 3 fats. 30 % of brain cell membranes are made of omega 3 fats, according to the July 2008 “Nature Reviews Neuroscience.” Omega 3 fatty acids function in cellular membranes to transport nutrients which improve brain plasticity. Foods sources of omega 3s are in cold-water fish such as salmon, whitefish, sardines, mackerel, tuna and herring.

Slower Brain Deterioration
The process of getting older causes the brain to grow old and deteriorate. Parkinson’s disease, Alzheimer’s disease and Huntington’s disease are examples of diseases related to brain deterioration. Certain nutrients disrupt brain deterioration by altering the pathways between neurotransmitters. Neurotransmitters are chemical substances which allow for communication between cells. Nutrients also preserve and enhance membrane fluidity which enhances communication between cells. Examples of vitamins which have these attributes are curcumin, copper and omega-3 fatty acids, explains the journal “Nature Reviews Neuroscience.”

Protection of Cognition
One influence nutrients have on the brain is in protecting good cells. Foods packed with antioxidants are the best at providing this benefit. A report in the May 2007 “Journal of Health, Aging” and Nutrition observed two antioxidants, E and vitamins C, from both dietary and supplemental options and the results of theirs on cognition in an aged population. Their scores as well as diets on cognitive assessment tests were also studied. The participants in the study with the highest amounts of vitamin C as well as E in their diet scored higher on the cognition assessments. Vitamins C and E are located in citrus fruits, vegetables, asparagus, avocado, seeds, nuts, olives, vegetable oils and wheat germ. Vitamins C and E must come from the diet first and then from supplemental sources if the diet has insufficient amounts.

Improvement of Memory