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In groundbreaking research led by Naomi May, a Ph.D. candidate at the University of Wollongong’s School of Medical, Indigenous, and Health Sciences, six plant-based foods have been identified as having potent brain-boosting benefits. Published in the journal Food & Function, the study uncovers how specific plant compounds may protect the brain from oxidative stress and neurodegenerative illnesses.
The study focused on Queen Garnet plum, black pepper, clove, elderberry, sage, and lemon balm, revealing that these foods harbor unique compounds with significant antioxidant and neuroprotective properties. The researchers also analyzed complementary food supplements derived from these plants, including those enriched with astragalus and lemon balm, to measure their potential brain benefits.
Key Findings:
- Antioxidant Properties: The plant-based foods exhibited the ability to scavenge harmful reactive oxygen and nitrogen species, chelate metal ions, and prevent oxidative stress-induced cell death in neuron-like cells—factors linked to neurodegenerative diseases.
- Phytochemical Profiles: Using advanced mass spectrometry, researchers identified and quantified phenolic and terpene compounds in these foods. Phenolics contribute to color, while terpenes are responsible for fragrance and flavor.
- Standout Compounds: High concentrations of quercetin derivatives in Queen Garnet plum, elderberry, and clove were associated with neuroprotective effects, such as mitigating oxidative stress. Black pepper, rich in terpenes, showed a strong capacity to reduce harmful reactive oxygen species.
Insights from the Study
“This is the first research to examine the relationship between specific compounds and their antioxidant capabilities in these plants,” May said. “Understanding these profiles is crucial for utilizing plant-based foods to safeguard brain health and manage conditions caused by neuroinflammation and oxidative stress, such as neurodegenerative diseases.”
May highlighted the broader implications of the findings, emphasizing the potential of incorporating these foods into diets as a proactive measure against brain-related conditions. “Many plant-based foods have been shown to benefit our brains and overall health, but we’ve only just begun to unravel the ‘why.’ This research gives us valuable data to explore their effects further,” she explained.
Applications and Future Potential
The findings not only enhance the understanding of how these foods support brain health but also open avenues for their use in managing age-related cognitive decline. As interest in plant-based diets grows, this research reinforces the importance of specific foods that offer targeted health benefits.
With co-authors from various scientific disciplines, including Dr. Jiahua Shi and Associate Professor Katrina Weston-Green, the study represents a collaborative effort to advance nutritional neuroscience.
For more information, the study can be accessed in the journal Food & Function.
