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