Want a smaller brain? Harvard researchers say like this

The study, which was recently published in the magazine Clinical NutritionHe was co -authored by researchers at Ben Gurion University, Harvard Chan College of Public Health, and Leipzig University.

Neurological states, including moderate cognitive weakness and Alzheimer’s disease, have been associated with a higher gap in the age of the brain – the “older” brain, which predicted given the person’s time age. To assess the effect of the diet on the age of the brain, the researchers analyzed the data from about 300 participants in the direct experiment in addition to the experiment, one of the longest studies that revolve around the relationship between the brain and the diet. For 18 months, the participants consumed one of the three meals: a standard healthy diet; A traditional calorie diet, which was low in simple carbohydrates, rich in vegetables, replaced red meat with poultry and fish; And the diet of green tumors, which in addition to that green tea and Mankai.

When the researchers measured the protein levels in the blood of the participants, they found that higher levels of some proteins were associated with the sheikh of the rapid brain. Moreover, they found that these protein levels decreased in the participants who followed the medium green diet. The researchers assumed that the preventive effect of the diet can be the result of anti -inflammatory molecules present in green tea and mankai.

Anat Mir, a post -PhD research colleague at Harvard Chan School, who participated in the study, said: “The study of the proteins circulating in the blood allows us to monitor, in a realistic environment, how the aging of the brain is affected by lifestyle and nutritional changes.” “This approach gives us a dynamic window in brain health, which helps to detect biological changes before symptoms appear for a long time. By setting these protein signatures, we gain a strong new vision on how to interfere, such as diet, may help maintain cognitive function with our age.”

The great study author of the study was Iris Shay, Assistant Professor of Nutrition at Harvard Chan School. Among the other authors at Harvard Chan Dong Wang School, Frank He, and Mir Stamfarfler.