- Posted October 4, 2013 by
Foods that Help Reduce Risk of Alzheimer's and Dementia
The incidences of dementia and Alzheimer's in the United States are anticipated to increase along with people's longevity. A study indicated that the direct and indirect medical costs in the country may be expected to double by the year 2040. The rising number of incidences of these mental conditions have triggered efforts to devise preventive measures. According to research specialists, people can modify their lifestyles to decrease the probability of developing dementia and Alzheimer's. These include integrating daily physical and mental exercises and some healthy recipes for a healthier life.
These mental health problems are two of the most devastating degenerative illnesses today. However, research indicates that they are easily preventable. If a member of the family suffered from it, other family members can prevent acquiring this health problem through diet modification.
Green, leafy vegetables like mustard leaves, spinach, kale and collard.
These vegetables have a high folate (folic acid) content which can help decrease depression and improve cognitive functions.
Vegetables of the Cruciferae family, such as cauliflower, kale, broccoli, Brussels sprouts and bok choy.
They have folate and carotene that help decrease the levels of amino acids associated with impaired cognition.
Legumes and beans have magnesium, iron, folate and potassium.
These components help maintain the functioning of the body's systems and action potential in the cells of the brain. These food items also have choline, which increases the action of the neurotransmitter acetylcholine (ACh) in the brain.
Cherries and berries have anthocyanin, which helps in protecting the brain from more harm caused by unstable molecules known as free radicals.
At the same time, polyphenols are found in blueberries, which are great in preventing the buildup of pathogenic proteins that are found prevalent among people with brain diseases. These fruits are antioxidants and are anti-inflammatory. They contain high amounts of vitamins C and E.
Whole grains like kammut, quinoa, and gluten-free oats are complex carbohydrates that are rich in fiber and B vitamins.
Carbohydrates are converted into glucose, which is the major energy source of the brain.