Brain Anti-Aging with Nutrition
Sunday, July 27, 2008
Board Certified Clinical Nutritionist Byron J. Richards,
As your brain atrophies with age it becomes progressively more laden with plaques and tangled proteins – it is not a pretty picture. Initial damage is reflected in loss of cognitive ability and then proceeds to mild cognitive and memory impairment. Sliding further down the slope one encounters more significant memory loss and dementia, eventually leading to Alzheimer’s disease. As function declines plaque and damaged proteins accumulate.
A newly published review of the state of the science regarding brain health1 shows that nutrients match or exceed pharmacological drug benefits in double-blind, randomized, controlled trials, with superior safety.
The sooner you act to reverse a problem the more success you are likely to have. A comprehensive approach with nutrition is your best option. It should focus on B vitamins (B6, B12, folate, pantethine), antioxidants and flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. (vitamin C, tocotrienol Specialized form of vitamin E. Powerful antioxidant showing positive benefits for cholesterol, cardiovascular, neurological health and cancer risk reduction. E, grape seed extracts, blueberries), essential fatty acids like DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement., and other potent brain builders like phosphatidylserine, acetyl-L-carnitine, and R-alpha lipoic acid.
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