Strawberry consumption may significantly reduce the risk of dementia, a recent study found. The research focused on overweight individuals experiencing mild cognitive impairment, directing half to refrain from consuming any berries while the other half incorporated a daily intake equivalent to a cup of strawberries.
After a 12-week period, people who consumed strawberry powder performed better on memory tests testing word recall, according to the findings of the study. The study builds on the team's prior research on blueberries, blackberries, and other berries that have been found to lower the incidence of dementia. This is because blueberries and strawberries are packed with antioxidants called anthocyanins, which combat free radicals, which cause chronic inflammation and are a risk factor for dementia.
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Dr Robert Krikorian, lead study author and professor emeritus in the College of Medicine at the University of Cincinnati, said: 'There is epidemiological data suggesting that people who consume strawberries or blueberries regularly have a slower rate of cognitive decline with aging.'
The researchers studied 30 overweight people, aged 50 to 65, with mild cognitive impairment due to their elevated risk of dementia. Over a 12-week period, participants were advised to avoid berries in favor of a daily supplement powder mixed with water at breakfast, which provided the nutritional equivalent of a cup of whole strawberries.
The powder was given to half of the participants, while the remaining participants were provided with a placebo. Following this, they underwent memory tests, and researchers monitored their mood, level of depressive symptoms, and metabolic activity.
Participants who consumed strawberry powder performed better on memory tests and had a significant reduction in depressive symptoms.
Strawberries also have ellagitannins and ellagic acid, which have anti-inflammatory, antioxidant, antibacterial, and anticancer properties. Professor Krikorian claims that the strawberries studied in his study may improve cognitive performance by reducing brain inflammation.
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As executive functions are prone to frequent deterioration during middle age, it is crucial to note that diseases like insulin resistance and obesity, which are characterized by surplus belly fat, are highly likely to aggravate inflammation, thus magnifying its impact on the brain.
Given the middle-aged, overweight, and prediabetic makeup of their group, Krikorian believes that higher inflammation levels may have played a role in minor executive function impairment. As a result, the positive results they saw may be linked to the strawberry group's putative anti-inflammatory properties.
Krikorian stressed the importance of future studies including a bigger participant pool and examining different strawberry dosage levels.
The study was published in the journal Nutrients.
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