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Functional foods and cognition

Chapter


Abstract


  • Many people take nutraceuticals and supplements in the belief that they

    improve alertness or offset cognitive decline. Over the past decade or so there has been a

    large increase in the amount of research examining the links between diet, nutraceuticals

    and psychological function. This has revealed cognitive benefi ts from a number of

    sources. For example glucose administration improves cognitive functioning, and the

    mechanisms underlying this effect are increasingly understood. The glycaemic index (GI)

    of a food can also infl uence mental performance. There is also good evidence that certain

    dietary supplements have cognition-enhancing properties. These include endogenous

    substances which support neural structure and function (amino acids and polyunsaturated

    fatty acids). Other substances which improve cognitive function appear to do so by

    increasing energy availability to the brain either directly (e.g. creatine) or via improving

    cardiovascular functioning (e.g. CoQ10). Additionally certain herbal extracts can improve

    mood and cognitive function (in this chapter we use Sage and Lemon balm as examples).

    These effects are probably mediated by multiple actions including direct neurotransmitter

    modulation. Interestingly in the case of herbs, the behavioural effects are often in keeping

    with their usage in traditional medicine systems. There are numerous challenges in

    understanding the effects of nutraceuticals on cognition. As well as the issue of

    standardisation, there is the problem of understanding the mechanisms and underlying

    effects which involve multiple processes. These challenges are increasingly being met by

    new technologies which enhance our understanding of brain functioning.

Authors


  •   Owen, Lauren (external author)
  •   Stough, Con K. (external author)
  •   Pipingas, Andrew (external author)
  •   Scholey, Andrew (external author)
  •   Camfield, David A.

Editors


  •   Saarela, Maria (external editor)

Publication Date


  • 2011

Citation


  • Scholey, A., Camfield, D. A., Owen, L., Pipingas, A. & Stough, C. (2011). Functional foods and cognition. In M. Saarela (Eds.), Functional Foods: Concept to Product (pp. 277-308). United Kingdom: Woodhead Publishing Ltd.

Ro Metadata Url


  • http://ro.uow.edu.au/sspapers/511

Book Title


  • Functional Foods: Concept to Product

Start Page


  • 277

End Page


  • 308

Abstract


  • Many people take nutraceuticals and supplements in the belief that they

    improve alertness or offset cognitive decline. Over the past decade or so there has been a

    large increase in the amount of research examining the links between diet, nutraceuticals

    and psychological function. This has revealed cognitive benefi ts from a number of

    sources. For example glucose administration improves cognitive functioning, and the

    mechanisms underlying this effect are increasingly understood. The glycaemic index (GI)

    of a food can also infl uence mental performance. There is also good evidence that certain

    dietary supplements have cognition-enhancing properties. These include endogenous

    substances which support neural structure and function (amino acids and polyunsaturated

    fatty acids). Other substances which improve cognitive function appear to do so by

    increasing energy availability to the brain either directly (e.g. creatine) or via improving

    cardiovascular functioning (e.g. CoQ10). Additionally certain herbal extracts can improve

    mood and cognitive function (in this chapter we use Sage and Lemon balm as examples).

    These effects are probably mediated by multiple actions including direct neurotransmitter

    modulation. Interestingly in the case of herbs, the behavioural effects are often in keeping

    with their usage in traditional medicine systems. There are numerous challenges in

    understanding the effects of nutraceuticals on cognition. As well as the issue of

    standardisation, there is the problem of understanding the mechanisms and underlying

    effects which involve multiple processes. These challenges are increasingly being met by

    new technologies which enhance our understanding of brain functioning.

Authors


  •   Owen, Lauren (external author)
  •   Stough, Con K. (external author)
  •   Pipingas, Andrew (external author)
  •   Scholey, Andrew (external author)
  •   Camfield, David A.

Editors


  •   Saarela, Maria (external editor)

Publication Date


  • 2011

Citation


  • Scholey, A., Camfield, D. A., Owen, L., Pipingas, A. & Stough, C. (2011). Functional foods and cognition. In M. Saarela (Eds.), Functional Foods: Concept to Product (pp. 277-308). United Kingdom: Woodhead Publishing Ltd.

Ro Metadata Url


  • http://ro.uow.edu.au/sspapers/511

Book Title


  • Functional Foods: Concept to Product

Start Page


  • 277

End Page


  • 308