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A study by the Heinrich-Heine University in Germany, partnered with Temple University in Philadelphia, Perugia University in Italy, and St. Elisabeth Hospital in Germany, compared the relationship between antioxidant intake and the cognitive function of 193 healthy men and women from ages 45 to 102. Subjects who ate about 400 grams (14 ounces) of fruits and vegetables had higher plasma antioxidant levels, lower indicators of free radical damage, and better cognitive performance than the participants, of any age, who consumed less than 100 grams (3.5 ounces).
One member of the team, Dr. M. Cristina Polidori at the Marienhospital Herne, Ruhr-University of Bochum, Germany, explains the findings: “It is known that there is a strong association between fruit and vegetable intake and the natural antioxidant defenses of the body against free radicals. It is also known that bad nutritional habits increase the risk of developing cognitive impairment with and without dementia. With this work we show a multiple link between fruit and vegetable intake, antioxidant defenses and cognitive performance, in the absence of disease and independent of age. Among other lifestyle habits, it is recommended to improve nutrition in general and fruit and vegetable intake in particular at any age, beginning as early as possible. This may increase our chances to remain free of dementia in advanced age.”
What this means is, by eating larger amounts of fruits and vegetables, which are high in antioxidants, you will increase your cognitive (brain) function by raising your antioxidant levels. Higher antioxidant levels have the added bonus of decreasing the amount of free radical damage. Free radicals are what cause a person to age, so decreasing the amount of damage might just help slow down that dreaded aging process.
The team’s findings were independent of other factors that can influence antioxidant and cognitive status like age, gender, body mass index, education level, and cholesterol, triglyceride and liver protein albumin levels. The results of their experiment were published in the August issue of the Journal of Alzheimer’s Disease. Further studies will include larger subject pools, patients with different stages of Alzheimer’s disease, and patients with mild cognitive impairment without dementia.
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