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Baycrest BrainMatters - Spring/Summer 2019

Baycrest Health Sciences & Baycrest Foundation Publications

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HERBS AND SPICES for better brain health D oes what we eat impact our brain health? Scientists are asking that question as they look into whether certain foods can protect the brain and help prevent diseases such as Alzheimer's. Studies suggest that special compounds found in plants called phytochemicals, which provide the taste and colour of the food we eat, have antioxidant properties that can help to protect the brain from oxidative stress and inflammation. This in turn may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Research suggests that these compounds may also support brain nerve cell communication. Phytochemicals can be found in many of the foods we eat, including herbs and spices. Spices such as oregano, vanilla, cinnamon, parsley, basil, sage and pepper may help protect your brain as you age because of their antioxidant and anti-inflammatory properties. In particular, a key ingredient in curry called turmeric, also known as curcumin, has been linked to improved cognitive performance in animal-based studies. While herbs and spices can be beneficial, we should consider their primary benefit to be enhancing the taste of foods such as fruits, vegetables and grains to help increase our consumption of these foods. In general, we can get much more phytochemicals from these foods compared to spices, since we eat larger quantities overall. In general, the best nutritional advice is eating a wide variety of colourful foods to help ensure you are eating in a way that maximizes your intake of beneficial nutrients. For more articles like this visit baycrestfoundation.org/brainmatters. 20 BrainMatters SPRING/SUMMER 2019

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