Cinnamon and its bioactive compounds may support brain function and slow cognitive impairment associated with neurodegenerative diseases, suggests a new review published in the journal Nutritional Neuroscience.
Saffron is more effective at treating attention deficit hyperactivity disorder (ADHD) in children and young adults than conventional pharmaceutical treatment (methylphenidate), according to researchers.
A new study has found that a formula containing omega-3s, carotenoids and vitamin E had a significant positive effect on measures of cognitive decline among an older cohort suffering from milder Alzheimer’s disease.
A new study has found that higher levels of DHA can lower the overall risk of developing Alzheimer’s disease, which the authors say could potentially help save billions of dollars in health care costs.
Alzheimer's Disease is characterised by 15 altered gut bacterial genera, suggesting that faecal markers might be used as a non-invasive examination to assist with disease diagnosis, new research has concluded.
Older adults who consumed large amounts of flavonoid-rich foods were two to four times less likely to develop Alzheimer's disease and related dementias over 20 years compared with people whose intake was low, in a study of 2,800 people.
A new study in mice has revealed the metabolic pathway that contributes to memory loss in Alzheimer's disease and found that supplying a specific amino acid as a nutritional supplement can restore spatial memory.
Read about diet's influence on cancer and Alzheimer's risk, China's '100-day operation', and new innovations and research in the gut health space in this round-up of our top five trending stories on social media.
Daily consumption of a drink containing a specific combination of essential fatty acids, vitamins and other nutrients does not improve key markers of Alzheimer’s progression, but may aid everyday cognitive performance, reports a two-year clinical study.
Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s disease.
Supplementation with a drink containing 2000 mg of omega-3 and mixed botanicals could have ‘significant’ immune and biochemical effects in people that have minor cognitive impairment (MCI), new research suggests.
Supplementation with omega-3 fatty acids could help to prevent and even reverse the progression of Alzheimer’s disease by stimulating newly identified ‘resolution pathways’, according to research outlining an ‘entirely new’ approach to the condition.
The saturated fat content in the food we eat has an important influence on the lipidation states and levels of proteins that are linked to the development of Alzheimer's disease, according to new research.
A research team led by Tom Shea, PhD, from the University of Massachusetts, Lowell will present new research on a nutraceutical formulation at an upcoming scientific meeting that shows positive effects on cognitive performance and mood among participants...
The jellyfish protein apoaequorin improves cognitive function in people with memory problems, according to interim data from a randomized controlled trial commissioned by Quincy BioScience which recently announced a successful application for patent protection.
Martek is set to give greater focus to DHA (Docosahexaenoic Acid) products targeted at older adults after a study published this week confirmed the brain health benefits of DHA consumption for that segment of the population.