cognitive health Archives - Amazing Health Advances

Protect Your Brain Health with These 4 Powerful Nutrients

The AHA! Team — Mon, 18 Aug 2025 05:23:26 +0000

Lori Alton via NaturalHealth365 – Perhaps you’ve heard people joke about having “senior moments,” those temporary lapses of memory that can leave you searching for a word — or a lost set of car keys. Perhaps you’ve even had a few yourself. Is this a sign of poor brain health? Unless they occur so frequently that they interfere with daily life, these little lapses are probably just a sign of normal age-related memory loss – and of the inevitable fact that your brain is getting smaller every year. Loss of brain mass can threaten cognition, memory, mood – even life itself Brain shrinkage, or loss of volume in the brain, is a normal part of aging. However, abnormally pronounced brain shrinkage puts you at risk for cognitive and movement disorders – and even stroke or premature death. Research shows that people with smaller brain volumes have a 96 percent increase in their risk of stroke – as well as a 58 percent increase in risk of death from all causes. Cardiovascular disease can be a major contributor to brain shrinkage. In one study, patients with coronary artery disease were found to have significantly smaller amounts of gray matter – with worse performances on cognitive tests. Diabetes, sleep disorders, stress, and obesity can all accelerate brain shrinkage as well. Lifestyle factors, such as a toxic diet, a lack of physical activity, smoking, and excessive drinking, can also speed the process. Neuroscientists say brain shrinkage can be slowed significantly with lifestyle changes. In addition to following a healthy diet and getting active, you can protect your brain by supplementing with the following four nutrients. Combine three different B-complex vitamins for brain health B-complex vitamins help to regulate homocysteine, an amino acid associated with heart disease. High levels of homocysteine cause brain shrinkage and dementia – especially when the body is deficient in B vitamins. Doctors say it’s important for aging people to maintain optimal B vitamin levels, especially those with high homocysteine levels. Three of the B-complex vitamins – vitamin B-12, vitamin B-9, and vitamin B-6 – are especially helpful in retaining brain volume. Vitamin B-12, or cobalamin, is found in fish, meat, and dairy. It is needed by the body to metabolize fatty acids, an important component of brain cells. People with B-12 deficiencies experience shrinkage at a rate that is 5 times faster than that of people with higher levels. Vitamin B-9, known as folate, occurs naturally in leafy vegetables, legumes, fruits, and organ meats such as beef liver. In one study, people with higher folate levels experienced slower rates of brain atrophy – as well as a longer period of time progressing from mild cognitive impairment to full-blown dementia. Vitamin B-6, or pyridoxine, is important in the production of neurotransmitters and the absorption of vitamin B-12. It occurs naturally in meat, fish, dairy, lentils, and brown rice. In a controlled trial published in the scientific journal PLoS One, adults over 70 with mild cognitive impairment were given 800 mcg of folate, 500 mcg of vitamin B-12, and 20 mg of vitamin B-6 daily for two years and experienced brain shrinkage at a rate of 30 percent slower than the control group. For participants with elevated homocysteine at the beginning of the study, results were even more dramatic — they slowed their brain shrinkage rate by 53 percent. Are high-fat diets bad for the brain? Healthy fats – such as the omega-3 fatty acids in fish oils and nut oils – are a major part of brain cell membranes, and optimal levels can play a key role in protecting your brain. Higher levels of the omega-3 components known as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are associated with larger brain volumes. When DHA and EPA levels drop, age-related cognitive deficits worsen. Major depressive disorder and bipolar disorder are both associated with abnormal distributions in the brain of fatty acids. People with Alzheimer’s disease also show low levels of fatty acids. Omega-3s protect against over-excitation – a primary cause of age-related brain cell damage – while decreasing inflammation and protecting against damage from stress. Pomegranate juice sharpens memory and improves cognition Pomegranates are rich in anti-inflammatory, antioxidant, and neuroprotective plant-based compounds called polyphenols. This flavorful juice can help reduce overall fat content in obese people, help regulate blood sugar, and fight inflammation – “win/win” scenarios in the fight against brain shrinkage. And researchers have found that a mere 8 ounces of pomegranate juice a day can improve cognition and memory. Compound from grapes and berries may enlarge memory center Resveratrol is a phenol in red grapes, red wine, and darkly pigmented fruits such as blueberries. Studies showed that resveratrol increased volume in the hippocampus – the part of the brain associated with memory. It also helped protect against oxidative damage that leads to brain cell death and reduced injury to brain endothelial cells with high-fat diets. In a 2014 study published in the Journal of Neuroscience, adults who were overweight but otherwise healthy were given 200 mg of resveratrol daily for 26 weeks. Researchers found that resveratrol improved connections between the hippocampus and frontal sections of the brain and served to increase memory performance. They noted resveratrol’s potential as a novel strategy to maintain brain health during aging. As baby boomers round the corner into advanced age, avoiding loss of brain volume becomes a must for optimal health. Never underestimate the power of good (organic) nutrition and healthy lifestyle changes. Editor’s note: Discover the best ways to avoid and even REVERSE the signs of dementia, own the Alzheimer’s and Dementia Summit created by NaturalHealth365 Programs. Sources for this article include: NIH.gov Lifeextension.com NIH.gov NIH.gov To read the original article click here.

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Indian Spice Cuts Dementia Risk by 40%

The AHA! Team — Mon, 13 May 2024 08:01:26 +0000

Al Sears, MD, CNS – By age 60, you have a 50/50 chance of having a clinically enlarged prostate. And it only gets worse every year. When your prostate isn’t functioning properly, it’s hard to enjoy life. There is a new study from Harvard University that demonstrates the power of special plant compounds called flavonoids. It reinforces the advice I’ve been giving my patients for more than 30 years… Increasing your intake of specific nutrients can head off – and even reverse – early signs of memory loss. The Harvard researchers came to this conclusion after tracking the dietary habits and cognitive outcomes of 78,000 study participants for 20 years. They found that those with a high intake of certain flavonoids were almost 40% less likely to experience cognitive decline.1 While it’s not entirely clear how flavonoids protect your memories, researchers believe the antioxidant and anti-inflammatory properties of these plant metabolites are in play. But what is clear is that dementia and other forms of cognitive decline are not due to the “Alzheimer’s gene” (APOE-e4) or any other aspect of your DNA. It’s another strong indication genes aren’t to blame for the 110% increase in Alzheimer’s that’s projected to happen by 2050. As a regular reader, you know Big Agra’s endless production of processed carbs is the key cause of Alzheimer’s. Our bodies simply weren’t designed for the industrial, grain-based foods modern humans eat. This starchy diet touches off an inevitable cascade of insulin resistance, inflammation, weight gain, and cellular damage. And it’s one reason a growing number of researchers are beginning to refer to Alzheimer’s as “type 3 diabetes.”2 But I see a bright side to the Harvard study. It supports the message I’ve been sharing with my patients for years now… With the right nutrients, you CAN protect yourself from this terrible disease. Why Your Brain Wants You to “Eat the Rainbow” I encourage my patients to “eat the rainbow.” Flavonoids give fruits and vegetables their bright, rainbow-like colors. Think of red and green peppers, purple grapes, blackberries, strawberries, blueberries, carrots, oranges, grapefruit, and so forth. Other food sources of flavonoids include onions, celery, artichokes, and broccoli – as well as spices like parsley and oregano. But given the increasingly alien environment we live in, there’s one brain-protective flavonoid that stands above the rest. And I recommend all my patients include it in their diet. I’m talking about curcumin. Curcumin is the bright compound that gives turmeric it’s unique golden color. Studies show it contributes to significant memory improvement and stronger cognitive function. Turmeric is the ingredient that gives curry its savory, earthy taste. It’s a member of the ginger family. Some researchers believe the heavy curry consumption in rural India explains the low incidence of dementia there. It’s only about a third of the rate seen in Europe and the United States.3 Protect Your Brain with Indian Curry My family loves to make curry. Here’s one of our favorite recipes: Ingredients: 1 teaspoon coconut oil 4 boneless chicken thighs, cut into small pieces 2 cups diced yellow onion 2 cloves garlic, minced 2 tablespoons fresh ginger 6 two-inches pieces of fresh turmeric root, peeled and grated 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cardamom 1 can (13.6) ounces of coconut milk 1 cup chicken stock 1/2 teaspoon garam masala 4 cups cubed butternut squash 1 tablespoon lime juice Instructions: Sauté chicken in coconut oil until cooked, then remove and set aside. Sauté the onion until it begins to soften. Then add ginger and garlic. Add remaining spices and cook for about 30 seconds. Add the butternut squash, coconut milk, and broth. Simmer for 15 minutes. Add salt to taste along with freshly squeezed lime juice. Add chicken and serve. To Your Good Health, Al Sears, MD, CNS References: 1. Yeh, Tian-Shin, et al. “Long-term dietary flavonoid intake and subjective cognitive decline in US men and women.” Neurology. 2021 Sept;97(10):e1041 – e1056. 2. de la Monte S, and Wands R. “Alzheimer’s disease is type 3 diabetes: Evidence reviewed.” J Diabetes Sci Technol. 2008 Nov; 2(6): 1101–1113. 3. Chandra V, et al. “Incidence of Alzheimer’s disease in a rural community in India: The Indo-US Study.” Neurology. 2001 Sep 25;57(6):985-9. To read the original article click here.

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Cognitive Decline Linked to Processed Foods, NEW Research Reveals

AHA Publisher — Wed, 07 Sep 2022 07:00:22 +0000

Stephanie Woods via NaturalHealth365 – It is well established that highly processed foods can increase your risk of chronic diseases such as diabetes, obesity, certain cancers, and heart disease – not to mention it can seriously expand your waistline – but now new research shows that it can significantly impact brain function. This groundbreaking research was presented in August 2022 at the Alzheimer’s Association International Conference in San Diego. It detailed the ways that these highly processed foods can play a significant role in increasing a person’s rate of cognitive decline. In fact, it only takes about 100 calories from these foods to negatively affect your health. That’s about two cookies. Clear Evidence: Processed Foods Create Inflammation, Affect Brain’s Neurotransmitters Processed foods are the ready-to-eat foods that line grocery store shelves. Sugary drinks, instant noodles, canned soups, and frozen meals are some of the biggest culprits. Hot dogs are also on the list, and even many foods that are labeled as “healthy” or marketed as low fat, low calorie, or low carb. The problem with these foods is that they contain many substances that, truth be told, the human body is not meant to ingest. When these substances enter the body, they begin to wreak havoc, creating inflammation that can affect the brain’s neurotransmitters. What’s more, they operate at the micro level and introduce billions of bacteria cells that attack the body’s systems and impair functions on several levels, including cognition. How to Make BETTER Choices and Lower Your Consumption of Highly Processed Foods While processed foods may seem more convenient because you don’t have to do much to prepare, you pay for that “convenience” with your health. The best way to reduce your consumption of highly processed foods is to just stop. Replace those foods with natural, whole foods that include grass fed meats, wild caught salmon, organic fruits, vegetables, sprouts, nuts and seeds. It really is that simple. If you don’t have time to prepare a fresh meal every day, meal prepping can be a tremendous help. There are companies that do the work for you, and you can choose what meals you want. Just be sure these services offer clean, organic, and fresh options. If you don’t want the expense of purchasing your meal prep kits you can always do it yourself. Purchase some containers that are freezer and dishwasher safe, then choose a day to cook and prep. That way, you will have your own version of fast food without all the substances that you don’t want. There are many books and websites devoted to meal prep, so finding a good plan shouldn’t be difficult. You should also make sure you are incorporating exercise into your daily routine and stay well hydrated. These two things are integral for flushing toxins out of your system. If you are ingesting even small amounts of highly processed food, engaging in these two activities may help. Exercise will cause you to sweat, which removes toxins, and water can help flush them out. Your health is important. Don’t compromise it because you would rather eat foods that are convenient instead of foods that are good for you. You will pay for it in the long run – and it’s very expensive. Sources for this article include: MedicalXpress.com To read the original article click here.

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MHRI Aims to Delve Deeper Into How Musical Intervention Can Affect Health

AHA Publisher — Mon, 27 Sep 2021 07:00:50 +0000

University of Ottawa via News-Medical – If popular wisdom holds that music is good for the soul, science is increasingly seeking to better understand how music can affect the body, brain, and mind, as evidenced by the 2020 publication of the first World Health Organization report on health and music. In response, the newly established University of Ottawa Music and Health Research Institute (MHRI) has made it its core mission to delve deeper into how musical intervention can affect health, developing the knowledge, innovative therapeutic practices, and solutions that can contribute to improving the health of populations. The driving force behind this interdisciplinary initiative, which stands at the intersection of music, health sciences, social sciences, engineering, and medicine, is Faculty of Arts Professor Gilles Comeau, who has been appointed as director of the Institute for a five-year mandate. He is joined by the MHRI associate director and Faculty of Health Sciences professor Anna Zumbansen, who will bring her own complementary expertise to the Institute’s leadership. “We want the Institute to become recognized as a major research hub and a reference in the field of music and health. A place where scholars, clinicians, caregivers, and music educators can exchange knowledge and work together to investigate and demonstrate, through a science-based approach, the benefits of music practice and therapy on physical, sensory, cognitive, and mental health,” says Gilles Comeau. Born out of Comeau’s vision and leadership, the MHRI will roll out interdisciplinary, participatory, and action-based research initiatives to measure how learning and practising music can affect children with hearing loss, seniors with cognitive and motor impairments, as well as people suffering from mental health problems. The MHRI is a cradle for interdisciplinary research partnerships that bring together top talents from the faculties of Arts, Health Sciences and Social Sciences, and the Professional Development Institute at the University of Ottawa. The Institute has also partnered with external organizations, including Carleton University; the University of Ottawa’s Institute of Mental Health Research at The Royal, the Bruyère Research Institute, the Children’s Hospital of Eastern Ontario (CHEO), The Ottawa Hospital (TOH) (Education), and the Lotus Centre for Specialized Music Education. These partners will contribute their expertise to a roster of forward-thinking and scientifically creative initiatives. Researchers from the University of Montreal and the University of British Columbia will also be among the Institute’s valued research partners and steering committee members. “The creation of the Music and Health Research Institute is innovation in action. The Institute’s multidisciplinary approach to the study of the interaction between music and health is distinctive and strongly aligned with our strategic research goal of enabling lifelong health and wellness. The high-calibre partnerships formed by Professor Comeau promise to advance research that will help improve the well-being of all Canadians.” Sylvain Charbonneau, Vice-President, Research, University of Ottawa Music and Health Research Institute The partnerships and research that were developed through the Piano Pedagogy Research Laboratory and the Musicians’ Wellness Centre, both founded by Comeau and now under the umbrella of the Institute, were instrumental in establishing MHRI’s collaborative research synergies, including the Canadian Network for Musicians’ Health and Wellness, which answers musicians’ calls for better prevention, better treatment and better support for the physical and psychological problems associated with playing an instrument. One MHRI initiative will advance research into the factors involved in maintaining the well-being, autonomy, and health of seniors, who will make up 25% of the population by 2030 according to Statistics Canada. “Music Making with Elderly People” is a major research initiative that the Institute will carry out with The Royal and Bruyère. It will examine how the brain functions responsible for attention, balance, gait, or a patient’s psychological and mental state can be affected by multi-tasking musical interventions that combine rhythmic bodily movements, ear training, tapping, clapping, vocal or instrumental improvisation, and playing percussion instruments. This partnership will give the uOttawa-based project an additional foothold at the Orléans-based campus of Bruyère and at The Royal, thus giving the project better access to a larger pool of seniors and patients with whom to push forward research. “We are particularly excited to partner with the MHRI at uOttawa to generate and apply new knowledge to serve people living with mental illness”, says Florence Dzierszinski, who is president of the University of Ottawa’s Institute of Mental Health Research at The Royal and vice-president, research, at The Royal. “We particularly look forward to our first project, which focuses on music and aging, and will see the establishment of a music and mental health research clinic, which will be designed by researchers, clinicians, program leaders, and people with lived expertise, and will be connected to our cutting-edge technological platforms, including our Brain Imaging Centre,” says Dzierszinski. We are excited to be a key partner with the new Music and Health Research Institute and further study the benefits of music at Bruyère,” says Heidi Sveistrup, CEO and chief scientific officer of the Bruyère Research Institute and vice-president, research, and academic affairs at Bruyère. “The science is clear – music-making and moving to music have important cognitive, emotional and physical health benefits.” Studying musical engagement and interest in children and youth with hearing loss is yet another key initiative for which the CHEO Research Institute will develop innovative clinical practices. This research will measure the effects of music learning on the central auditory, cognitive, and neurological systems of hearing-impaired children. Dr. Ryan Rourke, a surgeon with the divisions of pediatric otolaryngology and audiology, sees opportunities to expand CHEO’s involvement in the MHRI to different departments with the goal of understanding how music can help children with a variety of conditions. “MHRI is set to be a pioneering force in the field,” says Erin Parkes, PhD, the founder and executive director of the Lotus Centre for Specialized Music Education, a partner organization that helps students with exceptionalities. “There has been so little work done in this area, and this partnership has the potential to truly change the landscape in special music education.” The Institute will strive to ensure that its research and knowledge mobilization activities reflect its commitment to increasing access, inclusive, and equitable access to musical interventions. Brian Ray – Vice-Dean Research at the Faculty of Arts “The Faculty of Arts is proud to be a partner in this initiative. Professor Gilles Comeau has consistently contributed to the advancement of research in the School of Music at the Faculty of Arts, as well as in several other fields. Professor Comeau’s scholarship is creative, engaged and rigorous; under his direction, we can expect exciting things from this new interdisciplinary research hub.” Lucie Thibault – Dean at the Faculty of Health Sciences and member of the MHRI’s steering committee “The Music and Health Research Institute is a prime example of the priorities of our faculty’s strategic goal to support inter-and multi-disciplinary research. Music has a direct impact on our health and well-being and the Faculty of Health Sciences is honoured to collaborate closely with the Faculty of Arts to partake in the next steps of this valuable research.” Rafik Goubran – Vice-President (Research and International), Carleton University “Carleton University is pleased to partner with the University of Ottawa on this important initiative that will investigate the role of music in society and its impact on health outcomes, especially on conditions such as dementia and anxiety. This partnership is a welcome addition to the many successful collaborations between our two institutions and will enhance our continued research productivity and shared vision.” To read the original article click here.

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