Food offers brain boosting effects in various methods. Study is evolving in the area of brain health and nutrients. Dementia affects twenty four million individuals globally, in accordance with the Center for the Longevity of the Brain. This particular statistic points to the need For more information ways to retard the progression of age-related cognitive decline, such as dementia.
Mind Plasticity
One effect of mental boosting food is in the enhancement of plasticity of the brain. Plasticity is the ability of the brain to change with learning and encounters. Mind cell plasticity is maintained and improved upon with omega 3 fatty acids. 30 percent of mental cell membranes are produced of omega-3 essential fatty acids, based on the July 2008 “Nature Reviews Neuroscience.” Omega 3 essential fatty acids function in cell membranes to transport nutrients which promote brain plasticity. Foods sources of omega 3s are in cold-water fish like salmon, mackerel, sardines, whitefish, tuna and herring.
Slower Brain Deterioration
The aging process causes the brain to grow old and deteriorate. Parkinson’s disease, Alzheimer’s disease and Huntington’s disease are examples of diseases connected with mind deterioration. Specific nutrients disrupt brain deterioration by changing the pathways between neurotransmitters. Neurotransmitters are chemicals which allow for communication between cells. Nutrients also preserve and enhance membrane fluidity which enhances interaction between cells. Examples of nutrients which contain these properties are curcumin, copper and omega-3 fats, explains the journal “Nature Reviews Neuroscience.”
Protection of Cognition
One more influence nutrients have on the brain is in protecting good cells. Foods loaded with antioxidants are the very best at providing this benefit. A report in the May 2007 “Journal of Health, Aging” and Nutrition observed 2 antioxidants, vitamins C and E, from both supplemental and dietary options and the effects of theirs on cognition in an elderly population. Their diets and scores on cognitive assessment exams were also studied. The participants in the study with the highest amounts of E and vitamin C in their diet scored higher on the cognition tests. Vitamins C and E are discovered in citrus fruits, vegetables, asparagus, avocado, seeds, nuts, olives, vegetable oils as well as wheat germ. Vitamins C and E should come from the diet then and first from supplemental sources if the diet has insufficient amounts.
Improvement of Memory