The 4 Best Foods For Your Brain
1.) Wild Salmon
The brain can be considered a "fatty" organ, because 60% of it is composed primarily of fatty acids. Over two-thirds of these fatty brain acids are an acid called docosahexaenoic acid (DHA), which is most commonly found in oily fish like wild salmon. DHA is an omega-3 fatty acid that makes up the membrane of brain cells and helps to improve the memory, support brain structure, and boost cognitive performance. The DHA in wild salmon may also reduce cerebral inflammation, protect neurons, and improve the way neural information is transferred across the axon.
Walnuts might resemble the brain, but did you know that they benefit it in a number of ways, too? Just like salmon, walnuts are rich in DHA, but they also contain vitamin E, folate, and melatonin, all of which are powerful in protecting neurons in the brain. Walnuts are abundant in antioxidants which may aid in reversing the cognitive decline that comes along with age, as well as reduce the risk of developing a wide range of neurodegenerative diseases.
Blackberries, cherries, blueberries, and strawberries are not only loved by the palate, but also the brain! Berries are rich in phytonutrients that enhance neural communications and thought processes within the brain. They are also packed with specific antioxidants called flavonoids. Studies have found that flavonoids may help to lower the risk of developing memory-related diseases like dementia, Alzheimer's, and Parkinson's. One flavonoid that berries are especially abundant in is anthocyanins - a great memory-booster!
The turmeric plant is a strong anti-inflammatory, antioxidant, and antiseptic due to its high curcumin content. Curcumin is what makes turmeric one of the top foods for brain health, because it is believed to significantly boost cognitive function and protect brain cells by inhibiting oxidation. To break it down into simpler terms, curcumin stops harmful chemical reactions from taking place, in order to prevent damage to brain cells. It does this by binding to abnormal proteins and dissolving them.