Food provides brain boosting effects in various methods. Research is evolving in the location of brain health and nutrients. Dementia affects twenty four million people worldwide, according to the Center for the Longevity of the Brain. This statistic points to the demand for methods to retard the progression of age related cognitive decline, Visit page (www.outlookindia.com) similar to dementia.
Mind Plasticity
One impact of brain boosting food is in the improvement of plasticity of the human brain. Plasticity is the capacity of the mind to change with learning as well as encounters. Brain cell plasticity is maintained and improved with omega 3 fats. 30 percent of brain cell membranes are made of omega-3 fats, in accordance with the July 2008 “Nature Reviews Neuroscience.” Omega-3 essential fatty acids feature in cell membranes to transport nutrients which promote brain plasticity. Foods sources of omega-3s are in cold-water fish including salmon, mackerel, sardines, whitefish, tuna and herring.
Slower Brain Deterioration
The process of getting older may cause the brain to grow old and deteriorate. Parkinson’s disease, Alzheimer’s disease and Huntington’s disease are all examples of diseases associated with mental deterioration. Specific nutrients disrupt brain deterioration by switching the pathways involving neurotransmitters. Neurotransmitters are chemicals which allow for interaction between cells. Nutrients also preserve as well as improve membrane fluidity which enhances interaction between cells. Instances of nutrients that contain these properties are curcumin, copper and omega-3 fats, clearly shows the journal “Nature Reviews Neuroscience.”
Protection of Cognition
One more influence nutrients have on the mind is in protecting healthy cells. Foods loaded with antioxidants are the very best at providing this advantage. A study in the May 2007 “Journal of Health, Aging” and Nutrition observed 2 antioxidants, vitamins C and E, out of both supplemental and dietary sources and the results of theirs on cognition in an older folk population. Their scores as well as diet plans on cognitive assessment tests were also studied. The participants in the study with the highest amounts of vitamin C and E in their diet scored higher on the cognition tests. Vitamins C and E are located in citrus fruits, olives, nuts, seeds, avocado, asparagus, vegetables, vegetable oils and wheat germ. Vitamins C as well as E should come from the diet first and then from supplemental sources if the diet gives you limited amounts.
