Supporting the Biochemistry of the Brain
Supporting the Biochemistry of the Brain
Researchers now know that while we lose brain cells throughout our lives the process of neuronal death of brain cells does not necessarily increase with age. Scientists at the USDA’s Human Nutrition Research Center at Tufts 
University in Boston have discovered that the antioxidants found in fruits, vegetables, nuts, seeds and whole grains provide a significant protective effect on brain cells, actually slowing down their aging process and increasing their capacity for neurogenesis.
Examination of brain tissue from animals fed spinach, strawberry or blueberry extracts actually reversed age related deficits in neuronal and cognitive function. Further examination of their brain tissue revealed much higher levels of dopamine. Dopamine is a neurotransmitter associated with positive mood and high energy levels.
In addition, the researchers ultimately discovered that the animals fed the antioxidant rich fruits and vegetable extracts had significantly less Alzheimer’s amyloid brain plaques. Meanwhile, those who did show some degree of plaqing also displayed significantly better brain dexterity. A similar study recently reported on in Web MD revealed that a diet abundant with antioxidant rich fruits and vegetables reduces the risks of Alzheimer’s Disease by as much as 70%.
Finally, the researchers looked at the aged brain’s ability to change physiologically – a condition known as “neuronal plasticity.” Blueberry preserve fed rats showed significantly greater capacities in the dentate gyrus and hippocampus areas of the brain. These are areas associated with nerve re-generation.
This research confirmed that antioxidant rich fruits and vegetables significantly reduce the brain’s aging process, protect the brain against Alzheimer’s plaqing and help aging brains to continue renewing and re-growing nerve cells.
Researchers have recently discovered that one of your best indicators for dimentia risk is your wasteline. They found that a BMI of 30 + equals a significant decline in memory and a marked increase in dementia risk. In short, what’s good for your heart is good for your brain. It turns out that the higher the insulin triggering sugars and starches in the diet the more fat is stored in blood vessels that transport blood and oxygen to and from the brain.
Researcher Martha Clare Morris of the Rush Medical center in Chicago recently found that people who eat fish once per week have a 60% reduced risk of Alzheimer’s. She further discovered that one seafood meal per week slowed cognitive decline by 10% per year. This amounts to turning back the clock 3-4 life years. This is due to the DHA in fatty fish which forms the cell membranes of all neurons in the brain.
