Food for thought

摘要

The notion that diet can influence brain function may appear obvious. Nutrients such as lipids are vital components of both neurons and the glial cells that support them and it has been suggested that their structure (saturated or unsaturated) plays a role in brain function. Also, the brain has a very high energy demand and uses a lot of the dietary energy intake even when at rest. However, the impact on brain function of other dietary-derived components is less obvious.rnThe response to this has been a large number of dietary intervention studies in humans and animals. In particular, those using foods and beverages derived from Vitis vinifera (grapes), Camellia sinensis (tea), Theobroma cacao (cocoa) and Vaccinium spp (blueberries) have demonstrated beneficial effects on blood flow to the brain and on improving memory and learning. While such foods and beverages differ greatly in chemical composition, nutrient content and caloric load per serving, they have in common that they are all major dietary sources of a group of plant pigments called the flavonoids.