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Food-based anthocyanin intake and cognitive outcomes in human intervention trials: a systematic review
Adopting a diet that encourages the consumption of foods packed with anthocyanins may help to not only slash the risk of cognitive impairment but also improve cognitive performance in men and women.
This study investigated the influence of habitual ingestion of anthocyanin-containing foods on cognitive function. Researchers conducted a meta-analysis on data extracted from a pool of 7 studies.
Researchers discovered that sticking to a diet loaded with foods rich in anthocyanins slowed the rate of cognitive decline and boosted cognitive performance. This study concluded that preference for foods high in anthocyanins may help to enhance cognitive function in men and women.
Research Summary Information
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2017
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K Kent, K E Charlton, M Netzel, K Fanning
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School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW, Australia. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia. Department of Agriculture and Fisheries, Queensland Government, Brisbane, QLD, Australia.
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No, Free full text of study was not found.
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