Brain Boosting Effects of Food

Food provides brain boosting vyvamind side effects in various methods. Study is evolving in the location of nutrients and brain health. Dementia affects 24 million people globally, in accordance with the Center for the Longevity of the Brain. This statistic points to the demand for ways to retard the development of age related cognitive decline, like dementia.

Mind Plasticity

One consequences of mind boosting food is in the enhancement of plasticity of the human brain. Plasticity is the ability of the mind to change with learning and experiences. Brain cell plasticity is maintained as well as improved with omega-3 fats. 30 % of mind cell membranes are made of omega 3 essential fatty acids, according to the July 2008 “Nature Reviews Neuroscience.” Omega-3 fatty acids feature in cellular membranes to transport nutrients which improve brain plasticity. Foods sources of omega-3s are in cold-water fish including 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 all examples of diseases associated with mental deterioration. Certain nutrients disrupt brain deterioration by switching the pathways involving neurotransmitters. Neurotransmitters are chemical substances which allow for communication between cells. Nutrients also preserve and improve membrane fluidity which enhances interaction between cells. Instances of vitamins which contain these attributes are curcumin, copper and omega 3 essential fatty acids, clearly shows the journal “Nature Reviews Neuroscience.”

Protection of Cognition

One more influence nutrients have on the brain is in protecting healthy cells. Foods full of antioxidants are the very best at providing this advantage. An investigation in the May 2007 “Journal of Health, Aging” and Nutrition observed two antioxidants, E and vitamins C, from both supplemental and dietary options and their results 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 research with the highest levels of E as well as 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 and wheat germ. Vitamins C and E should come from the diet first and then from supplemental sources if the diet has limited amounts.

Improvement of Memory