Mediterranean diet and healthy brain aging

A recent study found more evidence of a link between diet and healthy brain aging. He has established links between blood markers of certain nutrients in the Mediterranean diet and mental performance and connectivity of the brain in the elderly. The Mediterranean diet is rich in fruits, nuts, vegetables, legumes, whole grains, seafood and olive oil, and limits red and sugary meats.

Previous research suggested that older people on this diet had better brain function. In addition to testing cognitive function, they used magnetic resonance imaging (MRI) to evaluate the effectiveness of certain brain networks. In addition, instead of using food research – which depends on people's memory – they measured levels of nutrients in the blood. The team discovered links between five models of biomarkers of nutrients and better results in memory tests, general intelligence and executive function.

Nutrients in biomarker models appeared to work together. They included omega-3, 6, lycopene, carotenoids, riboflavin, folate, vitamin B-12 and vitamin D fatty acids. Scientists also discovered links between three models of biomarkers of nutrients and a improved functional efficiency of the brain network [19659003] Nutrients in these standards include omega-3 and omega-6 fatty acids and carotene. Nuts, fish and Brussels sprouts are among the sources rich in omega-3 fatty acids. Omega-6s are abundant in flax, pistachio, pine nuts and pumpkin seeds. Lycopene, a red pigment that gives color to tomatoes, is present in other fruits and vegetables.

Eggs, fortified cereals and some green vegetables are typical sources of riboflavin or vitamin B-2. Carotenes and carrots draw their orange color from carotenoids, while folate is a vitamin B found in many types of foods, including beans, peas and nuts. Vitamin D is abundant in oily fish such as mackerel, tuna and salmon, as well as some fortified foods. When they repeated the badysis with 40 of the participants in the study about two years later, the scientists found very similar trends to those of the original group. This suggests that the biomarker models of nutrients remain stable over time.