IS OXIDATIVE STRESS THE CAUSE OF MIGRAINE

I found this article in the Daily Mail today, as a Migraine sufferer since my teens this is an interesting finding. I usually know my triggers and can catch it before it develops too bad. I eat a good diet with plenty of fresh fruit and vegetables and am very aware of consuming plenty of antioxidants. However Migraine doesn't just affect the arteries in the brain, the arteries in the abdomen are often affected. Many children who suffer from periodic tummy pains go on to develop Migraine and I often have both areas affected, the study seems to focus on headaches and Migraine isn't limited to headaches, so  the findings on more research will be interesting.

 

Migraine breakthrough as scientists discover the process that triggers EVERY symptom - paving the way for a cure

• Scientist at University of Maine examined a range of triggers, such as dehydration or air pollution, and compared how each of them affected brain
• He found surplus of free radicals, the corrosive molecules produced by our bodies as we process oxygen, were at the root of all headaches
• The surplus creates an imbalance in the body called ‘oxidative stress’

Migraines have a single cause that is to blame for every symptom ranging from pain to nausea, a new study has claimed. 

Scientists found that a surplus of free radicals, the corrosive molecules produced by our bodies as we process oxygen, were at the root of all headaches.

The surplus creates an imbalance in the body which is called ‘oxidative stress’, when there are not enough antioxidant defences to fend off the free radicals.

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The common theme behind all headaches is oxidative stress - and this is responsible for every symptom ranging from pain to nausea

The researchers said that their findings could one day help find a cure for migraines - which could be as simple as taking a vitamin.

Jonathan Borkum, a clinical psychologist and professor at the University of Maine, studied 2,000 papers on migraines to come to his conclusion.

He looked at a range of triggers, such as dehydration or air pollution, and compared how each of them affected the brain.

Professor Borkum found that the common theme behind all headaches was oxidative stress which he described as a ‘plausible unifying principle behind the types of migraine triggers encountered in clinical practice’.

Free radicals have also been linked to cancer and some experts believe they are the reason why we age.

The discovery means that headaches could be prevented or alleviated using supplements such as beta carotene and vitamin C which bind and shut down free radicals.

However they may have health risks and one study found that antioxidant supplements were associated with higher risk of death than those who did not take them.

An estimated one in 10 people suffer from migraines which can last for hours and can be so serious that patients are unable to function.

Elizabeth Loder, chief of the Division of Headache and Pain at Brigham and Women’s Hospital in Boston, who was not involved in the study, said that sometimes what people think is the trigger for a headache is actually a symptom.

She told the Boston Globe that some people think chocolate causes headaches, but the craving for something sweet may actually be a sign of a coming headache. 

The discovery means that headaches could be prevented or alleviated using supplements such as beta carotene and vitamin C which bind and shut down free radicals

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WALNUT~SUPERNUT!

I've always believed nuts to be a healthy source of nutrition providing of course they form part of a balanced diet. Some people of course believe if something is good for you then more must be better, this however is not the case. All nuts are a rich source of protein however they do contain a high percentage of fat however the difference with walnuts as opposed to other nuts, walnuts are composed largely of polyunsaturated fatty acids, so this type of fat is healthier. Of all nuts the humble walnut is the most nutritious. There has been some interesting research that eating walnuts twice a week could slash the risk of type 2 diabetes by a quarter and are also thought to reduce inflammation and protect against cancer, heart disease and arthritis.

Nutritional value of Walnuts

Persian or English walnut, Juglans regia
Nutritional value per serving
Serving size	100 grams
Energy	2,738 kJ (654 kcal)
Carbohydrates	13.71
- Starch	0.06
- Sugars	2.61
- Lactose	0
- Dietary fiber	6.7
Fat	65.21
- saturated	6.126
- monounsaturated	8.933
- polyunsaturated	47.174
Protein	15.23
Water	4.07
Alcohol	0
Caffeine	0
Vitamin A equiv.	1 μg (0%)
Vitamin A	20 IU
- beta-carotene	12 μg (0%)
- lutein and zeaxanthin	9 μg
Thiamine (vit. B1)	0.341 mg (30%)
Riboflavin (vit. B2)	0.15 mg (13%)
Niacin (vit. B3)	1.125 mg (8%)
Pantothenic acid (B5)	0.570 mg (11%)
Vitamin B6	0.537 mg (41%)
Folate (vit. B9)	98 μg (25%)
Vitamin B12	0 μg (0%)
Vitamin C	1.3 mg (2%)
Vitamin D	0 μg (0%)
Vitamin D	0 IU (0%)
Vitamin E	0.7 mg (5%)
Vitamin K	2.7 μg (3%)
Calcium	98 mg (10%)
Iron	2.91 mg (22%)
Magnesium	158 mg (45%)
Manganese	3.414 mg (163%)
Phosphorus	346 mg (49%)
Potassium	441 mg (9%)
Sodium	2 mg (0%)
Zinc	3.09 mg (33%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

Walnuts are a nutrient-dense food: 100 grams of walnuts contain 15.2 grams of protein, 65.2 grams of fat, and 6.7 grams of dietary fiber. The protein in walnuts provides many essential amino acids.

While English walnut is the predominant commercially distributed nut because of the ease of its processing, its nutrient density and profile is significantly different from black walnut. 

The table below compares some of the major nutrients between English and Black walnuts.

Comparison of nutrient profile of English and Black walnuts

Nutrient (per 100 gram)	English walnut seed	Black walnut seed
Carbohydrates (g)	13.7	9.9
Protein (g)	15.2	24.1
Unsaturated fatty acids (g)	56.1	50.1
Poly to mono unsaturated fatty acids ratio	47:9	35:15
Fiber (g)	6.7	6.8
Calcium (mg)	98	61
Iron (mg)	2.9	3.1
Zinc (mg)	3.1	3.4
Vitamin B-6 (mg)	0.54	0.58

Unlike most nuts that are high in monounsaturated fatty acids, walnuts are composed largely of polyunsaturated fatty acids (47.2 grams), particularly alpha-linolenic acid (18:3n - 3; 9.1 gram) and linoleic acid(18:2n - 6; 38.1 gram). The beneficial effects of this unique fatty acid profile have been a subject of many studies and discussions.

Benefits and claims

Raw walnuts contain glycerol triacylates of the n-3 fatty acid alpha-linolenic acid (ALA), which is not as effective in humans as long-chain n-3 fatty acids,and (mostly insoluble)antioxidants. Roasting reduces antioxidant quality.In 2010, a report published in the Journal of the American College of Nutrition said that walnuts and walnut oil improve reaction to stress. 

A study has suggested that consumption of walnuts increases fat oxidation and reduces carbohydrate oxidation without affecting total consumption, suggesting that walnut consumption may improve the use of body fat in overweight adults. Walnuts have been shown to decrease the associated with a high-fat meal. Aged rats fed diets containing 2% to 6% walnuts showed reversal of age-associated motor and cognitive function, but a 9% walnut diet impaired performance, 

A 2012 study showed that eating walnuts improved sperm quality in healthy young men. 

Scientists are not yet certain whether walnuts act as a cancer chemopreventive agent, an effect which may be a result of the fruit's high phenolic content, antioxidant activity, and potent in vitro antiproliferative activity. 

Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts (especially in their raw form) contain the highest total level of antioxidants, including both free antioxidants and antioxidants bound to fiber. 

_________________________________

ARTICLE BELOW FROM THE DAILY MAIL

Eating walnuts twice a week could slash the risk of type 2 diabetes by a quarter 

• Women who eat a 28g bag of walnuts twice a week are 24 per cent less likely to develop the condition 
• The nuts  are also thought to reduce inflammation and protect against cancer, heart disease and arthritis

Eating walnuts just two or three times a week can reduce the risk of type 2 diabetes by almost a quarter, according to new research.

A study of nearly 140,000 women in the U.S. showed that regular helpings of a small portion of nuts can have a powerful protective effect against a disease that is threatening to become a global epidemic.

Women who consumed a 28 gram packet of walnuts at least twice a week were 24 per cent less likely to develop type 2 diabetes than those who rarely or never ate them.

Eating walnuts just two or three times a week can reduce the risk of type 2 diabetes by almost a quarter

The latest findings, published in the Journal of Nutrition, are not the first to highlight the anti-diabetic effects of walnuts, with earlier research showing similar benefits.

However, this is thought to be one of the largest studies to find regularly snacking on them can help prevent the condition.

Although the latest research was carried out on female nurses, it's likely that the same benefits apply to men.

 

According to the charity Diabetes UK, at the current rate of increase, the numbers affected by type 2 diabetes in the UK will rise from around 2.5 million currently to four million by 2025 and five million by 2030.

Left untreated, it can raise the risk of heart attacks, blindness and amputation. 

Being overweight, physically inactive and having a poor diet are major risk factors for the disease.

Scientists at the Harvard School of Public Health in Boston, U.S., tracked 137,893 nurses aged from 35 to 77 over a ten year period to see how many developed type 2 diabetes.

Eating walnuts once a week cut diabetes risk by 13 per cent - and 24 per cent if eaten twice a week

Their dietary habits were closely monitored, including details on how often they ate nuts, particularly walnuts.

After allowing for body fat and weight, the researchers found eating walnuts one to three times a month curbed the risk by four per cent, once a week by 13 per cent and at least twice a week by 24 per cent.

In a report on the findings the researchers said: 'These results suggest higher walnut consumption is associated with a significantly lower risk of type 2 diabetes in women.'

Walnuts are rich in healthy fatty acids which have been shown to reduce inflammation in the body and protect against heart disease, cancer and arthritis.

Last year, experts at the University of California Los Angeles also found young men in their twenties and thirties who ate walnuts every day increased their sperm count and boosted their fertility.

The research comes just after a Louisiana State University study which showed that eating nuts can reduce people’s risk of obesity.

The study found that those who consumed varieties such as almonds, cashews and pistachios demonstrated a lower body weight, body mass index (BMI) and waist circumference compared to non-consumers.

They were also at lower risk of developing heart disease, type 2 diabetes and metabolic syndrome

THE WONDEROUS BENEFITS OF TEA

TEA

All tea types, green, black, oolong come from the same tea plant, Camellia sinensis. The leaves are processed differently. Green tea leaves are not fermented; they are withered and steamed. Black tea and oolong tea leaves undergo crushing and fermenting processes. 

All teas from the Camellia plant are rich in polyphenols, antioxidants that detoxify cell-damaging free radicals in the body. Tea has about eight to 10 times the polyphenols found in fruit and vegetables 

Quercitin, kaempferol, and epigallocatechin are just three among over 4,000 compounds classified as flavonoids these are naturally occurring plant pigments, Among the many benefits attributed to flavonoids are reduced risk of cancer, heart disease, asthma, and stroke. They may play a special role in protecting the brain. Flavonoids, like other antioxidants, do their work in the body by corralling cell-damaging free radicals and metallic ions. Studies have found that certain flavonoids have antihistamine, antimicrobial, memory- and even mood-enhancing properties. 

Research shows that tea is high beneficial to our health and suggests that regular tea drinkers people who drink two cups or more a day have less heart disease and stroke and recover from heart attacks faster. Tea also helps soothe stressand keep us relaxed. One British study found that people who drank black tea were able to de-stress faster than those who drank a fake tea substitute. The tea drinkers had lower levels of cortisol, a stress hormone which is responsible for the detrimental effects of stress raising the blood pressure etc. A type of disease-fighting flavonoid and antioxidant, Catechins are the keys to tea's health benefits. The longer you brew the tea, the more flavonoids you'll get.

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CHOCOLATE WILL IT IMPROVE YOUR INTELLIGENCE?

In case you didn't know I adore chocolate so I will look for any excuse to eat more of it. I found this interesting article in the Daily Mail. Although it's stated, this article is a bit tongue in cheek, there are good reasons to eat chocolate, dark chocolate is especially high in iron and it's rich in flavonoids, which we know are antioxidants and fight free radicals and we all know how chocolate makes us feel good.

Does eating chocolate make you clever? New research suggests it may help you win a Nobel prize, at least...

• US research suggests the higher a country's chocolate consumption, the more Nobel laureates it spawns
• The Swiss take the lead, with the Swedes and Danes following closely behind. The UK was above average 
• Researcher admits research is tongue-in-cheek, but maintains findings are scientifically sound 

The higher a country's chocolate consumption, the more Nobel laureates it spawns, new research suggests

Does eating chocolate make you clever?
It seems that might well be the case after scientists in New York found the higher a country's chocolate consumption, the more Nobel laureates it spawns.
The new research, published in the New England Journal of Medicine, is tongue-in-cheek, admits the lead author Dr. Franz Messerli.
But nonetheless, the results did show a surprisingly powerful scientific correlation between the amount of chocolate consumed in each country and the number of Nobel laureates it produced, he wrote in the journal.
The Swiss, naturally, take the lead, with the Swedes and Danes following closely behind. The UK was above average in the table (see below).
Dr Messerli, a Swiss doctor now working at Columbia University in New York, told Reuters Health: ‘I started plotting this in a hotel room, because I had nothing else to do, and I could not believe my eyes.
'All the countries lined up neatly on a graph, with higher chocolate intake tied to more laureates.'
It’s thought that eating chocolate might improve our ability to think as it is high in antioxidants known as flavonoids, which are also found in cocoa, green tea, red wine and some fruits.

Studies have suggested that flavonoids may improve thinking and reduce the risk of dementia by increasing the blood flow to the brain.
Dr Messerli wrote in the journal: ‘Since chocolate consumption has been documented to improve cognitive function, it seems most likely that in a dose-dependent way, chocolate intake provides the abundant fertile ground needed for the sprouting of Nobel laureates.’

The Swiss, naturally, take the lead, with the Swedes and Danes following closely behind. The UK was above average in the table

When it comes to chocolate, several other researchers have suggested dark varieties might benefit the brain, the heart and even help cut excess pounds.
But to produce just one more laureate, the nation would have to up its cocoa intake by a whopping 275 million pounds a year, Dr Messerli added.
He estimates that every citizen would have to eat 400 grams of chocolate a year to increase the number of Nobel laureates in a given country by one per million inhabitants, if the correlation holds true. 
And in the 'conflict of interest section' of his article, Dr Messerli does admit to daily chocolate consumption. Despite the tongue-in-cheek tone of the research, he added that he does believe chocolate has real health effects, although he warns people to stay away from the sweeter varieties and opt for dark.

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THE BENEFITS OF GREEN TEA

This is an interesting piece of research I came across in the Daily Mail about Green Tea, not surprising given that tea is rich in Flavonoids, antioxidants so fight 'Free Radicals'.

Green tea isn't just good for your heart, it's good for your brain too

• Study found that chemical properties of green tea promotes the generation of brain cells

The green tea chemical ECGC was found to boost the generation of brain cells in mice, which seemed to improve memory and learning in mice

Sipping green tea is not just good for you heart - it could boost the memory as well, say researchers.

A study from China found that the chemical properties of the healthy beverage promotes the generation of brain cells, providing benefits for memory and spatial learning.
Study leader Professor Yun Bai from the Third Military Medical University, Chongqing, China, said: 'There has been plenty of scientific attention on its use in helping prevent cardiovascular diseases, but now there is emerging evidence that its chemical properties may impact cellular mechanisms in the brain.'
Professor Bai's team focused on the organic chemical EGCG that is found in green tea.
'We proposed that EGCG can improve cognitive function by impacting the generation of neuron cells, a process known as neurogenesis,' said Prof Bai.
'We focused our research on the hippocampus, the part of the brain which processes information from short-term to long-term memory.'
The team found that ECGC boosts the production of neural progenitor cells, which like stem cells can adapt into various types of cells. The team then used laboratory mice to discover if this increased cell production gave an advantage to memory or spatial learning.


'We ran tests on two groups of mice, one which had imbibed ECGC and a control group,' said Prof Bai.
'First the mice were trained for three days to find a visible platform in their maze. Then they were trained for seven days to find a hidden platform.'
The team found that the ECGC treated mice required less time to find the hidden platform. Overall the results revealed that EGCG enhances learning and memory by improving object recognition and spatial memory.
'We have shown that the organic chemical EGCG acts directly to increase the production of neural progenitor cells, both in glass tests and in mice,' concluded Prof Bai.
'This helps us to understand the potential for EGCG, and green tea which contains it, to help combat degenerative diseases and memory loss.'
The research is published in Molecular Nutrition & Food Research.

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BEAUTY TIPS 'WONDERFUL ARGAN OIL'

A beauty blog this time as this site is holistic i.e mind body and spirit and aimed to create beauty inside and out.

I discovered this fantastic oil from my friend Dony a lovely Italian lady who gave me the link to SIMPLY ARGAN I had started using the oil on my skin and its a fantastic product but have now started using this on my hair and anything that makes my hair easy to manage is a miracle product to me. I had been using expensive branded serums on my hair, as when I wash my hair it resembles a sheep dragged through a car wash, but this oil is much better and of course a fraction of the price as a few drops goes a very long way. For once I didn't look like a blow dried sheep! It's rich in antioxidants that wonderful Vitamin E well known for its repair and anti ageing effects. It doesn't leave the skin or hair oily either as it is not a mineral oil.

GO TO SIMPLY ARGAN TO PURCHASE

INFORMATION IS FROM 'SIMPLY ARGAN'


Argan Oil Benefits and Information

Argan Oil is a very rare and precious oil which has been used for centuries by the Berber tribes of Morocco. Its secret properties, which have enhanced the beauty of Moroccan Women for thousands of years, have in more recent times been discovered in other European countries such as France, the centre of the beauty world, where it is now well known for its cosmetic benefits. 

Think of Argan Oil as food for your skin. You will be well aware of the need for your body to be nourished with vitamins and minerals. The same is true for your skin which, in the modern age, may suffer deprivation of its natural oils and nutrition because of environmental stresses and the over use of makeup, which in turn deprives your skin of the necessary levels of collagen and hydration. 

Argan Oil is extremely rich in vitamins (particularly vitamin E) and is unrivalled by any natural and manmade product in providing its unique blend of natural oils, minerals and fatty acids. Simply Argan helps repair damaged and maintains healthy skin, protects against free radicals and nurtures hair, nails and lips.

Argan Oil is renowned as the natural anti-ageing cosmetic product. It is rich in freulic acids, eight essential fatty acids, carotenoids, anti- oxidants, sterols, saponins and polyphones. It also contains very high levels of vitamin E which is essential for the skin. It even contains Squalene which has been reported to protect against skin cancer . It is this unique blend of natural, rare and essential components that makes Simply Argan work wonders, maintains your body’s radiance and turns back time! Simply Argan works by nourishing and moisturising your skin with pure unadulterated Argan Oil, containing absolutely no artificial colouring, preservatives or perfumes. 

The anti-ageing properties of Argan Oil are well documented with its unique blend of properties restoring the skin’s lipid layer and thereby improving the skin’s health and beauty. Free radicals are eradicated from the body by the oil’s natural anti-oxidant properties which are essential in protecting the skin against the rigours of today’s society. 

Argan Oil is obtained from the kernels of the Argan tree which is now virtually only found in the Argan forest of South West Morocco, a tiny area in world terms.

How to Use Argan Oil

Simply Argan should be massaged into the skin, hair, nails and lips as a matter of routine. It is non greasy and absorbs well into the skin.

Only a small quantity about 2-3 drops is required which should be warmed in clean hands and gently massaged into the required area in an upward and outward circular motion on the skin with the fingertips, with care taken in applying around the eyes and other sensitive areas.

Simply Argan Oil is fantastic as a moisturiser and night cream!

For a luxury bath about 2-5ml of Simply Argan should be a added to some water before the bath is fully filled to ensure an equal consistency in the water. 

For stretch marks, eczema, chicken pox, acne, psoriasis, scars, inflammation, arthritis and joint pain massage more generous amounts into affected areas. 

For dry and damaged hair, or to reduce frizziness and improve the natural shine of your hair, simply rub a small amount into the hair starting at the roots and massage to the ends. Leave on for about 30 minutes and then shampoo out on either wet or dry hair. For damaged or very dry hair you can leave it on overnight. (I used it as a serum on wet hair, spreading a few drops warmed in my palms and spread through wet hair before blow drying. No more Sheep Hair!)

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RESEARCH INTO AUTISM WITH ANTIOXIDANTS

Another interesting article on Autism I have come across recently about how an antioxidant can lower irritability in children in children

Antioxidant supplement 'reduces irritability and repetitive behaviour in autistic children'

• Scientists believe N-Acetylcysteine, or NAC, could be an effective therapy for autistic children

An antioxidant supplement may be an effective therapy for autism, according to scientists.

The antioxidant - called N-Acetylcysteine, or NAC - lowers irritability in children with autism and also reduces their repetitive behaviour patterns.

Irritability affects 60 to 70 per cent of children with autism.

Future treatment? An antioxidant called N-Acetylcysteine, or NAC, lowers irritability in children with autism and also reduces their repetitive behaviour

Researchers at Stanford University School of Medicine and Lucile Packard Children's Hospital studied 31 children with the disorder.

Lead researcher Dr Antonio Hardan said: 'We're not talking about mild things - this is throwing, kicking, hitting, the child needing to be restrained.

'It can affect learning, vocational activities and the child's ability to participate in autism therapies.'

The study tested children with autism ages 3 to 12. They were physically healthy and were not planning any changes in their established autism treatments during the trial.

In a double-blind study design, children received NAC or a placebo for 12 weeks. 

The NAC used was a pharmaceutical-grade preparation donated by the neutraceutical manufacturer BioAdvantex Pharma.

Subjects were evaluated before the trial began and every four weeks during the study using several standardised surveys that measure problem behaviours, social behaviours, autistic preoccupations and drug side effects.

During the 12-week trial, NAC treatment decreased irritability scores from 13.1 to 7.2 on the Aberrant Behaviour Checklist, a widely used clinical scale for assessing irritability.

The change is not as large as that seen in children taking antipsychotics. 

'But this is still a potentially valuable tool to have before jumping on these big guns, Dr Hardan said.

'Today, in 2012, we have no effective medication to treat repetitive behaviour such as hand flapping or any other core features of autism'

In addition, according to two standardised measures of autism mannerisms and stereotypic behaviour, children taking NAC showed a decrease in repetitive and stereotyped behaviours.

Finding new medications to treat autism and its symptoms is a high priority for researchers.

Currently, irritability, mood swings and aggression, all of which are considered associated features of autism, are treated with second-generation antipsychotics.

But these drugs cause significant side effects, including weight gain, involuntary motor movements and metabolic syndrome, which increases diabetes risk.

By contrast, the side effects of NAC are generally mild, with gastrointestinal problems such as constipation, nausea, diarrhoea and decreased appetite being the most common.

The state of drug treatments for autism's core features, such as social deficits, language impairment and repetitive behaviours, is also a major problem.

Dr Hardan said: 'Today, in 2012, we have no effective medication to treat repetitive behaviour such as hand flapping or any other core features of autism.'

The researchers believe that NAC could be the first medication available to treat repetitive behaviour in autism - if the findings hold up when scrutinised further.

'One of the reasons I wanted to do this trial was that NAC is being used by community practitioners who focus on alternative, non-traditional therapies,' Hardan said.

'But there is no strong scientific evidence to support these interventions. Somebody needs to look at them.'

Dr Hardan cautioned that the NAC for sale as a dietary supplement at chemists differs in some important respects from the individually packaged doses of pharmaceutical-grade NAC used in the study, and that the over-the-counter version may not produce the same results.

He said: 'When you open the bottle from the drugstore and expose the pills to air and sunlight, it gets oxidised and becomes less effective.'

Although the study did not test how NAC works, the researchers speculated on two possible mechanisms of action. 

Firstly, NAC increases the capacity of the body's main antioxidant network, which some previous studies have suggested is deficient in autism.

In addition, other research has suggested that autism is related to an imbalance in excitatory and inhibitory neurotransmitters in the brain. NAC can modulate the glutamatergic family of excitatory neurotransmitters, which might be useful in autism.

The scientists are now applying for funding to conduct a large trial in which they hope to replicate their findings.

Dr Hardan said: 'This was a pilot study. Final conclusions cannot be made before we do a larger trial.'

Stanford University is filing a patent for the use of NAC in autism, and one of the study authors has a financial stake in a company that makes and sells the NAC used in the trial.

The researchers said that the findings must be confirmed in a larger trial before NAC can be recommended for children with autism.

The study appears in Biological Psychiatry.

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HELP STAVE OFF MENTAL DECLINE

Article from the Daily Mail and again evidence that eating red and purple fruits which are rich in flavonoids are beneficial to our health. These fruits are also rich in anti oxidants, which fight free radicals, free radicals cause ageing not just in looks but in every cell in the body, so it stands to reason this has to be beneficial to blood vessels and nerve cells in the brain. Strawberries as well as tasting lovely have a high Vitamin C content, one of the anti oxidant vitamins.

As we are all growing older more Dementia cases are going to come to light so anything that helps stave off the onset of this disease has to be good.

How to live to a ripe old age: Regularly eating strawberries and blueberries can stave off mental decline by more than two years

Berry good: Scientists said women could easily up the amount of strawberries and blueberries they ate

Eating blueberries and strawberries may stave off mental decline in later life, claim researchers.

They found brain ageing could be delayed by up to two and a half years in elderly women regularly eating high amounts of the berries.

The findings come from an ongoing study of nurses which involves only women, but may also apply to men.

Experts believe the benefits are derived from the high content of flavonoids in berry fruits, antioxidant compounds found in plants which can protect against a wide range of diseases.

The US research team used data from the Nurses’ Health Study, involving 121,700 female, registered nurses between the ages of 30 and 55 who completed health and lifestyle questionnaires beginning in 1976.

Since 1980 participants were surveyed every four years regarding their frequency of food consumption.

Between 1995 and 2001, cognitive function was measured in 16,010 women over the age of 70 years, at 2-year intervals, says a report in the Annals of Neurology journal. 

The findings suggest increased consumption of blueberries and strawberries slows cognitive decline in older women.

Those who had higher berry intake delayed cognitive aging by up to 2.5 years.

The authors warn they cannot rule out the possibility that women who eat more berries also have other healthy habits, such as exercising more, which may play a part in the overall findings.

However, they found a greater intake of anthocyanidins and total flavonoids was also associated with less cognitive deterioration.

Experts believe that stress and inflammation contribute to cognitive impairment and that increasing consumption of flavonoids could mitigate the harmful effects.

Brain cells are particularly sensitive to free radicals, destructive groups of atoms made as a by-product of metabolism that can damage cell membranes and DNA.

Experts said the study strengthens evidence that eating berries can stave off dementia

Antioxidants help to neutralise free radicals, Dr Elizabeth Devore with Brigham and Women’s Hospital and Harvard Medical School in Boston, Massachusetts, said ‘Our study examined whether greater intake of berries could slow rates of cognitive decline.

‘We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women.

‘Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults.’ 

Derek Hill, CEO of IXICO and Professor of Medical Imaging Sciences, University College London, said: ‘Later this year, two major drug trials targeting the proteins in the brain associated with Alzheimer’s Disease will announce their results. Many experts fear these drugs will be added to the long list of potential dementia treatments that fail to demonstrate conclusively that they slow cognitive decline.

‘This latest research suggesting that a diet high on berries can slow cognitive decline in the elderly population is therefore especially welcome.

‘It is a large and well-designed study that significantly strengthens the evidence that changes to diet may be able to delay onset of dementia symptoms.

‘This suggests that we can take further steps to tackling the scourge of dementia in society while we await the arrival of effective new medicines.’ 

Dr Eric Karran, Director of Research at Alzheimer’s Research UK, said: ‘Population studies like this can provide useful clues about the effects of lifestyle and diet on cognition, but we must be sensible when interpreting the results. The study suggests a link between eating berries and slower cognitive decline, but there could be many factors at play.

‘It is not possible to say whether the increased consumption of berries resulted in an increased, beneficial level of flavonoid antioxidants in the brain.

‘Further research will be needed to conclude whether antioxidants in berries are beneficial in the brain and we can’t assume that simply eating berries could protect against cognitive aging or dementia.

‘Previous evidence has shown that eating fruit as part of a healthy diet in midlife could help to reduce our risk of dementia and so eating a healthy balanced diet is something we should all be thinking about.

‘With 820,000 people in the UK living with dementia, there is an urgent need to understand more about how to reduce the risk.’ 

Carol Brayne, Professor of Public Health Medicine, University of Cambridge, said: ‘Broccoli, blueberries, Mediterranean diet, Sudoku.....it is very difficult indeed to be sure that this is not residual confounding as these kinds of dietary patterns are associated with many other positive attributes, which themselves are associated with healthier ageing.

‘Blueberries have been of interest for many years and it’s certainly worth further investigation, but for definitive evidence we have to await well designed trials as this is another observational study.’ 

The range of consumption in the study was women eating less than one serving of blueberries a month, between one and 3 servings a month and more than one serving a week, and from less than one serving of strawberries a week to more than two a week.

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