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Polyphenols found in fruits and vegetables have neuroprotective effects from "summary" of Brain Food by Lorraine Perretta,Oona van den Berg
Polyphenols, those powerful plant compounds found in fruits and vegetables, are not only beneficial for our physical health but also for our brain health. These compounds have been shown to have neuroprotective effects, which means they can help protect our brain cells from damage and degeneration. This is especially important as we age, as our brains become more susceptible to oxidative stress and inflammation. Research has shown that polyphenols have antioxidant properties, which means they can help neutralize harmful free radicals in the brain. Free radicals are unstable molecules that can cause damage to our cells, including our brain cells, leading to cognitive decline and neurodegenerative diseases. By scavenging these free radicals, polyphenols can help prevent this damage and protect our brain health. In addition to their antioxidant properties, polyphenols also have anti-inflammatory effects. Chronic inflammation in the brain has been linked to a number of neurological conditions, including Alzheimer's disease and Parkinson's disease. By reducing inflammation, polyphenols can help lower our risk of developing these conditions and support overall brain function. Furthermore, polyphenols have been shown to promote the growth of new brain cells and improve communication between existing brain cells. This can enhance cognitive function, learning, and memory. By supporting brain plasticity, polyphenols can help our brains stay healthy and resilient as we age.
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