Food offers brain boosting effects in different ways. Study is evolving in the spot of brain health and nutrients. Dementia affects twenty four million individuals worldwide, in accordance with the Center for the Longevity of the Brain. This statistic points to the demand for methods to slow the development of age-related cognitive decline, such as dementia.
Brain Plasticity
One impact of mental boosting food is in the improvement of plasticity in the brain. Plasticity is the capacity of the brain to change with experiences as well as learning. Brain cell plasticity is maintained and improved with omega-3 fatty acids. Thirty % of mental cell membranes are produced of omega-3 essential fatty acids, according to the July 2008 “Nature Reviews Neuroscience.” Omega 3 essential fatty acids function in cell membranes to transport nutrients which improve brain plasticity. Foods sources of omega-3s are in cold-water fish including salmon, whitefish, sardines, mackerel, herring and tuna.
Slower Brain Deterioration
The aging process may cause the brain to age and deteriorate. Parkinson’s disease, Alzheimer’s disease and Huntington’s disease are all examples of diseases related to brain deterioration. Certain nutrients disrupt brain deterioration by switching the pathways involving neurotransmitters. Neurotransmitters are chemical substances which allow for interaction between cells. Nutrients also maintain and improve membrane fluidity which enhances communication between cells. Examples of nutrients which have these properties are curcumin, copper and omega 3 fats, points out the journal “Nature Reviews Neuroscience.”
Protection of Cognition
Another effect nutrients have on the mental faculties is in protecting good cells. Foods full of antioxidants are the best at providing this advantage. An investigation in the May 2007 “Journal of Health, Aging” and Visit Page Nutrition observed 2 antioxidants, E and vitamins C, out of both dietary and supplemental options and their effects on cognition in an older folk population. Their scores as well as diets on cognitive assessment exams were also studied. The participants in the research with the highest amounts of E as well as vitamin C in their diet scored much higher on the cognition assessments. Vitamins C and E are found in citrus fruits, olives, nuts, seeds, avocado, asparagus, vegetables, vegetable oils as well as wheat germ. Vitamins C and E must come from the diet first and then from supplemental sources if the diet provides not enough amounts.
Improvement of Memory