New research finds that an increase in brain magnesium improves learning and memory in young and old rats. The study, published in the January 28th issue of the journal Neuron, suggests that increasing magnesium intake may be a valid strategy to enhance and supports speculation that inadequate levels of magnesium impair cognitive function, leading to faster deterioration of memory in aging humans.
Diet can have a significant impact on cognitive capacity. Identification of dietary factors which have a positive influence on synapses, the sites of communication between neurons, might help to enhance learning and memory and prevent their decline with age and disease. Professor Guosong Liu, Director of the Center for Learning and Memory at Tsinghua University in Beijing, China, led a study examining whether increased levels of one such dietary supplement, magnesium, boosts brain power.
“Magnesium is essential for the proper functioning of many tissues in the body, including the brain and, in an earlier study, we demonstrated that magnesium promoted synaptic plasticity in cultured brain cells,” explains Dr. Liu. “Therefore it was tempting to take our studies a step further and investigate whether an increase in brain magnesium levels enhanced cognitive function in animals.”
Newswise — A Mediterranean diet may help people avoid the small areas of brain damage that can lead to problems with thinking and memory, according to a study released today that will be presented at the American Academy of Neurology’s 62nd Annual Meeting in Toronto April 10 to April 17, 2010.
The study found that people who ate a Mediterranean-like diet were less likely to have brain infarcts, or small areas of dead tissue linked to thinking problems.
The Mediterranean diet includes high intake of vegetables, legumes, fruits, cereals, fish and monounsaturated fatty acids such as olive oil; low intake of saturated fatty acids, dairy products, meat and poultry; and mild to moderate amounts of alcohol.
For the study, researchers assessed the diets of 712 people in New York and divided them into three groups based on how closely they were following the Mediterranean diet. Then they conducted MRI brain scans of the people an average of six years later. A total of 238 people had at least one area of brain damage.
Those who were most closely following a Mediterranean-like diet were 36 percent less likely to have areas of brain damage than those who were least following the diet. Those moderately following the diet were 21 percent less likely to have brain damage than the lowest group.