A new study, published in the Advances in Regenerative Biology, has demonstrated that apigenin, (found in parsley, thyme, chamomile and red pepper), improves neuron formation and strengthens the connections between brain cells.
A new study published in the July issue of the Journal of Neuroimmune Pharmacology specifies that memory and learning is improved by consuming cinnamon.
The study conducted by neurological scientists at Rush University Medical Center found that feeding oral cinnamon to laboratory mice metabolized the cinnamon into sodium benzoate, a chemical used as a drug treatment for brain damage. When the sodium benzoate entered the mice’s brains, it increased CREB, decreased GABRA5, and stimulated the plasticity (ability to change) of hippocampal neurons. Continue reading “Cinnamon improves memory and learning”
A new study, by Macquarie University, has revealed that memory inhibition is linked to dietary excess caused by the Western style diet. Food memory blocks out memories linked to dietary excess and depends on a brain area called the hippocampus. Thoughts of food are set aside when people are full and eating is no longer a priority. Continue reading “Western style diet impacts on memory inhibition; deterioration of cognitive processes.”