Hydrogenated fats
Hydrogenated fats are fats made up of saturated fatty acids produced by saturating naturally unsaturated fatty acid molecule with hydrogen atoms by introducing hydrogen gas into the unsaturated fat under pressure, and at elevated temperature, quickening the reaction with a catalyst such as nickel. This process is known as hydrogenation.
During the process of hydrogenation, the very reactive double bonds of the unsaturated fats that potentially react with oxidants (free radical) are saturated with hydrogen atoms, leaving them as dormant single bonds. But partial hydrogenation with some specific catalysts only changes the naturally-occurring cis unsaturated fatty acids to their artificial trans isomers known as trans fats. However, saturated fats also occur naturally in both plants and animals. Though, they are mostly found in animals.
Saturated fats are solid at room temperature, while the unsaturated fats are liquid at room temperature. Therefore, in the body of animals with temperatures always above room temperature, both the saturated and unsaturated fats are in liquid state.
Some examples of saturated fats include stearic acid (meat and cocoa butter), myristic acid (cow milk and dairy products), palmitic acid (palm oil and meat), Lauric acid (coconut oil, palm kernel oil and breast milk). Others include caprylic, caproic and capric acids. These are the saturated fatty acids found in diets. Saturated fatty acids lower than six carbon atoms are called short-chain fatty acids.
Since over six decades, it has been demonstrated that unsaturated fats are healthier foods than their saturated counterparts. And the consumption of artificially saturated fats constitutes even a greater danger.
The US department of food and drug administration, recently, decided to phase out trans-fats, which have been found to wreck havoc on memory. An evidence gathered from a research carried out by a group of experts from the University of California correlated memory problems to hydrogenated (processed) fats in 1,018 men and women.
Trans fats metabolism generate a lot of oxidants (free radicals) which damage the brain cells (neurons), especially, the memory center in the hippocampus of the brain. And young people are more badly affected. It is believed that there is no good consumption or exposure level, and no positive purpose for trans fat consumption.
Festus C. Anaba, B Med.
Tuesday, December 18, 2018
Monday, December 17, 2018
FOODS THAT HARM THE BRAIN
Processed Sugar
Processed sugar is the form of sugar extracted from its natural (combined) form. The processing of sugar increases its glycemic index (GI) and also removes its attachments such as vitamins that facilitate its catabolism in the glycolytic pathway. Some other attachments like protein molecules come with the natural sugar help to lower its glycemic index. Therefore sugars are better taken in their natural forms to be released moderately from the rigorous process of digestion when consumed, rather than flood the blood, and, in turn, the brain, when taken in processed form.
Foods with high Glycemic Index are archenemies of the brain, because they flood the blood with sugar. And when sugar-flooded blood is supplied to the brains, it bringings about a trouble state known as sugar surge and plunge - a rollercoaster situation.
The brain, by design, needs only moderate amounts of sugar at a given time to perform its normal functions, but when in excess, the brain is disturbed.
A quintessential analogy of sugar surge is the malfunction of a car engine resulting from fuel-overflow in the carburetor. Just like the car engine malfunctions with excessive fuel in the carburetor, the brain also malfunctions in a flood of it's own fuel - glucose.
The viscious cycle
When the brain senses too much of sugar in the blood, it sends signals to the pancreas to release the hormone insulin which comes in to facilitate the fast movement of the excess sugar in blood to the liver for storage. But the insulin intervention laps up large amounts of sugar from the blood, resulting in a subsequent hypoglycemia (low blood sugar level). Then, the brain is suddenly deprived of sugar, owing to its own excessive reaction to an ugly situation.
Because the brain can, also, not function well with low sugar (glucose), it signals the adrenal gland to release adrenaline that acts on the liver, causing the release of the sugar that has just been stored. As a result of the strength of the signals from the brain, due to the urgency of the need, the liver floods the blood again with sugar (glucose). Then, a repeat of the earlier phenomenon begins. The normal functions of the brain become disrupted. This leads to brain fog with repeated occurrences results in brain fog.
Sugar binge is really a brain doom, and should be avoided.
Alcohol
Excessive alcohol intake strongly impairs the brain. Binge drinking - having five or more drinks in two hours for men or four or more drinks in two hours for women - is associated with blackout, which is a state of inability to remember what happened in a particular time. This happens, mainly to drinkers who drink too much and too fast. Though, small amounts of alcohol enhances brain performance, binge drinking impairs the brain.
Cheese
Cheese is one of the foods that contain high levels of hydrogenated fat. Studies show that foods of this sort injure the brain in the hypothalamus that regulates food intake. Harvard school of public health says this is correlated with obesity and poor memory.
Artificial food coloring (dye)
Artificial or petroleum-based food colouring are harmful to the brain causing some brain diseases such as brain tumors as it enhances inflammation, hyperactivity, Attention Deficit Disorder ADD) and Attention Deficit Hyperactivity Disorder (ADHD) in children and so many other diseases.
These cases can be prevented by eating more of natural foods.
Please check the label of that food you want to pay for. Is it artificially colored? If yes, be wise.
Artificial food sweeteners
Artificial food sweeteners are made of substances with molecules that mimic the the original stimulus of sugar molecules on the tastebuds of the tongue, with most of them producing amplified effects which would be many times more than the normal sweet taste of sugar.
Sugars such as glucose are broken down to release energy, but most of the artificial sweeteners cannot be broken down by the digestive system for effective removal from the internal body environment. Therefore, most of them pile up in organs such as the brain to wreck havoc. Most of these artificial sweeteners constitute threat to the brain and the entire nervous system.
Some of the known artificial sweeteners include sucralase (600 times sweeter than normal sugar), aspartame (200 times), ascesulfame potassium (200 times), Advantame (50 times), cyclamate (50 times), neotame (13,000 times), neohesperidin 340 times and saccharine (700 times).
Corn syrup
High fructose corn syrup has recently been found to stimulate the brain almost like cocaine . Over-stimulation leads to over-use of the brain circuits. This results in significant activity in all areas or centers of the brain, especially, the hippocampus. It burns out the brain affecting learning, memory and emotional wellbeing.
Puffer fish
The tetrodotoxin in puffer fish, which is a neurotoxin found colonizing the skin, liver and other organs of the puffer fish zombifies, and can kill a person who eats it not well prepared. It takes out one's nervous system as it moves through the body. The brain is always the worst-hit.
Over cooked starch
When starchy foods are over cooked, the danger of indigestion sets in as the structures of the carbohydrate molecules change to chemical structures that no enzyme in the got can digest.
These undigested carbohydrates molecules in the gastrointestinal tract (GIT) later get fermented. As a result of the syndrome that later developes, known as leaky gut, free radicals move into the bloodstream, so much of them get into the brain and wreck havoc.
Festus C. Anaba, B Med.
Processed sugar is the form of sugar extracted from its natural (combined) form. The processing of sugar increases its glycemic index (GI) and also removes its attachments such as vitamins that facilitate its catabolism in the glycolytic pathway. Some other attachments like protein molecules come with the natural sugar help to lower its glycemic index. Therefore sugars are better taken in their natural forms to be released moderately from the rigorous process of digestion when consumed, rather than flood the blood, and, in turn, the brain, when taken in processed form.
Foods with high Glycemic Index are archenemies of the brain, because they flood the blood with sugar. And when sugar-flooded blood is supplied to the brains, it bringings about a trouble state known as sugar surge and plunge - a rollercoaster situation.
The brain, by design, needs only moderate amounts of sugar at a given time to perform its normal functions, but when in excess, the brain is disturbed.
A quintessential analogy of sugar surge is the malfunction of a car engine resulting from fuel-overflow in the carburetor. Just like the car engine malfunctions with excessive fuel in the carburetor, the brain also malfunctions in a flood of it's own fuel - glucose.
The viscious cycle
When the brain senses too much of sugar in the blood, it sends signals to the pancreas to release the hormone insulin which comes in to facilitate the fast movement of the excess sugar in blood to the liver for storage. But the insulin intervention laps up large amounts of sugar from the blood, resulting in a subsequent hypoglycemia (low blood sugar level). Then, the brain is suddenly deprived of sugar, owing to its own excessive reaction to an ugly situation.
Because the brain can, also, not function well with low sugar (glucose), it signals the adrenal gland to release adrenaline that acts on the liver, causing the release of the sugar that has just been stored. As a result of the strength of the signals from the brain, due to the urgency of the need, the liver floods the blood again with sugar (glucose). Then, a repeat of the earlier phenomenon begins. The normal functions of the brain become disrupted. This leads to brain fog with repeated occurrences results in brain fog.
Sugar binge is really a brain doom, and should be avoided.
Alcohol
Excessive alcohol intake strongly impairs the brain. Binge drinking - having five or more drinks in two hours for men or four or more drinks in two hours for women - is associated with blackout, which is a state of inability to remember what happened in a particular time. This happens, mainly to drinkers who drink too much and too fast. Though, small amounts of alcohol enhances brain performance, binge drinking impairs the brain.
Cheese
Cheese is one of the foods that contain high levels of hydrogenated fat. Studies show that foods of this sort injure the brain in the hypothalamus that regulates food intake. Harvard school of public health says this is correlated with obesity and poor memory.
Artificial food coloring (dye)
Artificial or petroleum-based food colouring are harmful to the brain causing some brain diseases such as brain tumors as it enhances inflammation, hyperactivity, Attention Deficit Disorder ADD) and Attention Deficit Hyperactivity Disorder (ADHD) in children and so many other diseases.
These cases can be prevented by eating more of natural foods.
Please check the label of that food you want to pay for. Is it artificially colored? If yes, be wise.
Artificial food sweeteners
Artificial food sweeteners are made of substances with molecules that mimic the the original stimulus of sugar molecules on the tastebuds of the tongue, with most of them producing amplified effects which would be many times more than the normal sweet taste of sugar.
Sugars such as glucose are broken down to release energy, but most of the artificial sweeteners cannot be broken down by the digestive system for effective removal from the internal body environment. Therefore, most of them pile up in organs such as the brain to wreck havoc. Most of these artificial sweeteners constitute threat to the brain and the entire nervous system.
Some of the known artificial sweeteners include sucralase (600 times sweeter than normal sugar), aspartame (200 times), ascesulfame potassium (200 times), Advantame (50 times), cyclamate (50 times), neotame (13,000 times), neohesperidin 340 times and saccharine (700 times).
Corn syrup
High fructose corn syrup has recently been found to stimulate the brain almost like cocaine . Over-stimulation leads to over-use of the brain circuits. This results in significant activity in all areas or centers of the brain, especially, the hippocampus. It burns out the brain affecting learning, memory and emotional wellbeing.
Puffer fish
The tetrodotoxin in puffer fish, which is a neurotoxin found colonizing the skin, liver and other organs of the puffer fish zombifies, and can kill a person who eats it not well prepared. It takes out one's nervous system as it moves through the body. The brain is always the worst-hit.
Over cooked starch
When starchy foods are over cooked, the danger of indigestion sets in as the structures of the carbohydrate molecules change to chemical structures that no enzyme in the got can digest.
These undigested carbohydrates molecules in the gastrointestinal tract (GIT) later get fermented. As a result of the syndrome that later developes, known as leaky gut, free radicals move into the bloodstream, so much of them get into the brain and wreck havoc.
Festus C. Anaba, B Med.
Saturday, December 15, 2018
THE MENTAL FOCUS AND IQ BOOSTER: ROSEMARY
Rosemary
Rosemary (Rosemarinus officinalis) is a herb in the family of mint (Lamiaceae) native to the Mediterranean along with other herbs such as the very popular spice thyme. Others include basil, oregano and lavender.
For over 500 years, rosemary has been famous for its use in enhancing rememberance. Studies show that it contains over 12 compounds, which are powerful antioxidant that improve mental (cognitive) performance by scavenging the free radicals that short-circuit the the wiring of the brain neuronal network. This prevents the untimely death of the neurons and reverses brain performance retardation.
The German Commission E recommends 4-6g/day. And 0.1-1.0mL of rosemary essential oil per day.
Pregnant and lactating mothers can consume it as part of food recipe without side effects.
Large amounts of monoterpene ketone, the active substance in rosemary, can seizures.
Rosemary is really a mental focus and IQ booster.
Festus C. Anaba, B Med.
Rosemary (Rosemarinus officinalis) is a herb in the family of mint (Lamiaceae) native to the Mediterranean along with other herbs such as the very popular spice thyme. Others include basil, oregano and lavender.
For over 500 years, rosemary has been famous for its use in enhancing rememberance. Studies show that it contains over 12 compounds, which are powerful antioxidant that improve mental (cognitive) performance by scavenging the free radicals that short-circuit the the wiring of the brain neuronal network. This prevents the untimely death of the neurons and reverses brain performance retardation.
The German Commission E recommends 4-6g/day. And 0.1-1.0mL of rosemary essential oil per day.
Pregnant and lactating mothers can consume it as part of food recipe without side effects.
Large amounts of monoterpene ketone, the active substance in rosemary, can seizures.
Rosemary is really a mental focus and IQ booster.
Festus C. Anaba, B Med.
Thursday, December 13, 2018
THE INFLUENCE OF ST JOHN'S WORT SUPPLEMENT ON BRAIN HEALTH
St John's Wort
St John's wort (Hypericum perforatum) is a flowering shrub in the family Hypericeae native to Europe. Its name stems from the blooming of the fowers on the birthday of the biblical St. John the Baptist. The flowers and leaves contain active ingredients like hyperforin. It can be used in the form of supplement in teas, tablets or preparations that can be applied on the skin. It is often used to treat depression and menopause symptoms.
According to a publication sponsored by the National Institute of Mental Health in 2014, it is widely prescribed in Europe for treating cases of depression. Several different doses have been used in treating different types of patients. The toxicity and side effects of hypericum seem to be significantly less than those of standard tricyclic antidepressant medications, and thus hypericum may be more acceptable to patients.
Also, an evidence published by Hypericum Depression Trial Study Group in Journal of the American Medical Association in 2002 shows that St John's wort is effective for depression, though not conclusive.
On the other hand, it is important to note that Hypericum has been associated with some side effects, and should be handled with care. It should not be taken alongside other antidepressants to avoid life threatening effects on the brain. It can hike serotonin levels when combined with some antidepressants.
These gathered evidences tend to confirm that St John's wort supplement heals the brain of depression, if used appropriately. Though, there is a lingering argument by some researchers against the veracity of this claim.
Festus C. Anaba, B Med. Sci. Physiology
St John's wort (Hypericum perforatum) is a flowering shrub in the family Hypericeae native to Europe. Its name stems from the blooming of the fowers on the birthday of the biblical St. John the Baptist. The flowers and leaves contain active ingredients like hyperforin. It can be used in the form of supplement in teas, tablets or preparations that can be applied on the skin. It is often used to treat depression and menopause symptoms.
According to a publication sponsored by the National Institute of Mental Health in 2014, it is widely prescribed in Europe for treating cases of depression. Several different doses have been used in treating different types of patients. The toxicity and side effects of hypericum seem to be significantly less than those of standard tricyclic antidepressant medications, and thus hypericum may be more acceptable to patients.
Also, an evidence published by Hypericum Depression Trial Study Group in Journal of the American Medical Association in 2002 shows that St John's wort is effective for depression, though not conclusive.
On the other hand, it is important to note that Hypericum has been associated with some side effects, and should be handled with care. It should not be taken alongside other antidepressants to avoid life threatening effects on the brain. It can hike serotonin levels when combined with some antidepressants.
These gathered evidences tend to confirm that St John's wort supplement heals the brain of depression, if used appropriately. Though, there is a lingering argument by some researchers against the veracity of this claim.
Festus C. Anaba, B Med. Sci. Physiology
Wednesday, December 12, 2018
THE BRAIN CHARGER: GINKO BILOBA
Ginko
Ginko biloba, one of the most researched food supplements, is widely used in the USA and China. Medical research results show that ginko improves memory and sharpens the mind by improving blood flow to the brain and removing free radicals that weaken and short-circuit the the neuronal network of the brain.
Evidences of where ginko was used to improve serious brain damage such as Alzheimer's disease abound.
The dose of ginko to be taken depends on the purpose for which it is being taken. For dementia problem, 40mg of ginko extract taken 3 times daily is recommended, whole 120-600mg daily improves cognitive speed.
Ginko heals and or speeds up the brain.
Festus C. Anaba, B Med. Sci. Physiology
Ginko biloba, one of the most researched food supplements, is widely used in the USA and China. Medical research results show that ginko improves memory and sharpens the mind by improving blood flow to the brain and removing free radicals that weaken and short-circuit the the neuronal network of the brain.
Evidences of where ginko was used to improve serious brain damage such as Alzheimer's disease abound.
The dose of ginko to be taken depends on the purpose for which it is being taken. For dementia problem, 40mg of ginko extract taken 3 times daily is recommended, whole 120-600mg daily improves cognitive speed.
Ginko heals and or speeds up the brain.
Festus C. Anaba, B Med. Sci. Physiology
Tuesday, December 11, 2018
HOW TOMATO CONSUMPTION IMPACTS BRAIN HEALTH AND IQ
Tomatoes
Tomato (lycopersicum esculentum ), a member of the deadly and dreaded nightshade family, was, hitherto, a forbidden fruit in the USA until September 26, 1820, when Colonel Robert Gibbon Johnson, in a public display of courage in his hometown of Salem, shocked a crowd of spectators by consuming a basket-full of tomatoes out of the tomatoes he brought home from an overseas trip, and remained healthy, contrary to the expectation of the spectators that he was going to die in few minutes. That display encouraged the US people to begin to eat tomatoes. And today, tomatoes are the fourth most commonly consumed vegetable.
Interestingly, the advancements in science and technology has led to the discovery of several nutrients in tomatoes. Studies have shown that they are rich in carotenoids including lycopene and beta-carotene, retinol known as vitamin, ascorbic acid (vitamin C), which they contain in largest amounts, and tocopherol (vitamin E).
Contrary to the believe of some people that heat may destroy some nutrients in tomatoes during cooking or processing, and, hence, tomatoes are better taken raw, cooking tomatoes with little oil rather facilitates the release of the fat-soluble carotenoids. All the above-mentioned nutrients are powerful antioxidants that neutralize free radicals that would, otherwise, attack the neurons to cause their untimely destruction.
Moreover, vitamin, the major content of tomatoes is a mood-elevator, as it is implicated in the formation of dopamine, the feel-good neurotransmitter that helps keep depression away.
The carotenoids, lycopene and beta-carotene up-regulate the genes that code for brain growth and down-regulate the genes that code for inflammation.
You would love to mak tomatoes a part of your recipe always.
Festus C. Anaba, B Med. Sci. Physiology
Tomato (lycopersicum esculentum ), a member of the deadly and dreaded nightshade family, was, hitherto, a forbidden fruit in the USA until September 26, 1820, when Colonel Robert Gibbon Johnson, in a public display of courage in his hometown of Salem, shocked a crowd of spectators by consuming a basket-full of tomatoes out of the tomatoes he brought home from an overseas trip, and remained healthy, contrary to the expectation of the spectators that he was going to die in few minutes. That display encouraged the US people to begin to eat tomatoes. And today, tomatoes are the fourth most commonly consumed vegetable.
Interestingly, the advancements in science and technology has led to the discovery of several nutrients in tomatoes. Studies have shown that they are rich in carotenoids including lycopene and beta-carotene, retinol known as vitamin, ascorbic acid (vitamin C), which they contain in largest amounts, and tocopherol (vitamin E).
Contrary to the believe of some people that heat may destroy some nutrients in tomatoes during cooking or processing, and, hence, tomatoes are better taken raw, cooking tomatoes with little oil rather facilitates the release of the fat-soluble carotenoids. All the above-mentioned nutrients are powerful antioxidants that neutralize free radicals that would, otherwise, attack the neurons to cause their untimely destruction.
Moreover, vitamin, the major content of tomatoes is a mood-elevator, as it is implicated in the formation of dopamine, the feel-good neurotransmitter that helps keep depression away.
The carotenoids, lycopene and beta-carotene up-regulate the genes that code for brain growth and down-regulate the genes that code for inflammation.
You would love to mak tomatoes a part of your recipe always.
Festus C. Anaba, B Med. Sci. Physiology
Monday, December 10, 2018
GIVING THE BRAIN A MORINGA TOUCH
Moringa
Moringa Oleifera, the only member of the genus, moringa, of the family of moringaceae in the Brassicale order of the plant kingdom, now widely cultivated for a variety of purposes in the whole tropical and sub-tropical regions of the world, is a native plant of the sub-Himalayan mountains of northern India.
Recent scientific studies show that moringa is a rich source of several phytonutrients including phenolics and glucosinolates, minerals, tocopherol popularly known as vitamin E, carotenoids, polyunsaturated fatty acids, ascorbic acid and folate.
Zinc, one of the major minerals in moringa, increases mental clarity by supporting the connectivity between the right and left cerebral hemispheres of the brain.
Most of the other nutrients contained in moringa such as amino acids are implicated in making neurotransmitters that help in the transmission of impulses (information) from neuron to neuron within the neuronal network of the brain.
The rich content of iron in moringa comes in handy in the formation hemoglobin for carrying rich supplies of oxygen to the brain cells (neurons) for optimum mental acuity.
Most of other nutrients in moringa such as the polyunsaturated fatty acids and the phenolics are antioxidants that help in mopping up the brain-killer oxidants, making moringa an important food for the brain protection.
Why not give your brain a moringa touch today?
Festus C. Anaba, B Med. Sci. Physiology
Moringa Oleifera, the only member of the genus, moringa, of the family of moringaceae in the Brassicale order of the plant kingdom, now widely cultivated for a variety of purposes in the whole tropical and sub-tropical regions of the world, is a native plant of the sub-Himalayan mountains of northern India.
Recent scientific studies show that moringa is a rich source of several phytonutrients including phenolics and glucosinolates, minerals, tocopherol popularly known as vitamin E, carotenoids, polyunsaturated fatty acids, ascorbic acid and folate.
Zinc, one of the major minerals in moringa, increases mental clarity by supporting the connectivity between the right and left cerebral hemispheres of the brain.
Most of the other nutrients contained in moringa such as amino acids are implicated in making neurotransmitters that help in the transmission of impulses (information) from neuron to neuron within the neuronal network of the brain.
The rich content of iron in moringa comes in handy in the formation hemoglobin for carrying rich supplies of oxygen to the brain cells (neurons) for optimum mental acuity.
Most of other nutrients in moringa such as the polyunsaturated fatty acids and the phenolics are antioxidants that help in mopping up the brain-killer oxidants, making moringa an important food for the brain protection.
Why not give your brain a moringa touch today?
Festus C. Anaba, B Med. Sci. Physiology
Saturday, December 8, 2018
THE BRAIN AND PHYTOCHEMICALS IN ORANGES
Orange, also called sweet orange, is a crop of the genus citrus alongside lemons, grapefruit, limes and other hybrids.It belongs to the species citrus sinensis. Many hybrids of orange have sprung up, but the original citrus species is the mandarin orange citrus reticulata.
Orange is a modified kind of berry.
Oranges contain naturally occurring photochemicals known as flavonoids, and are particularly rich in sugars of flavonoid known as flavanones.
Flavonoids improve memory by the activation of signaling pathways in the part of the brain called the hippocampus which is associated with learning and memory. Therefore, orange improves cognitive ability - a very pivotal function of the brain.
One is however, advised to avoid orange juice, considering its high glycemic index, which can cause a surge in blood sugar levels that results in series of repeated and irregular surge and plunge in the brain sugar supply, stemming from a certain feedback mechanism - a situation that temporarily hampers the brain's cognitive ability. This can lead to brain fog with repeated occurrences. But taking orange whole (with the fiber), gives a positive result, as studies show.
Oranges are also loaded with vitamin C, a powerful antioxidant and mood elevator that makes your world go round when you take it.
Other petrochemicals in oranges that help the brain include beta-carotene which is an antioxidant that helps in removing free radicals from the brain's intracellular and extracellular environments.
Zinc, also found in oranges, is need to strengthen the connection between the cerebral hemispheres for effective brain functions.
Potassium in oranges is needed in the generation of action potential in the brain.
These photochemicals (phytonutrients) in oranges make them very friendly to the brain as they help in boosting brain health and cognitive performance.
Festus C. Anaba, B Med. Sci. Physiology
Orange is a modified kind of berry.
Oranges contain naturally occurring photochemicals known as flavonoids, and are particularly rich in sugars of flavonoid known as flavanones.
Flavonoids improve memory by the activation of signaling pathways in the part of the brain called the hippocampus which is associated with learning and memory. Therefore, orange improves cognitive ability - a very pivotal function of the brain.
One is however, advised to avoid orange juice, considering its high glycemic index, which can cause a surge in blood sugar levels that results in series of repeated and irregular surge and plunge in the brain sugar supply, stemming from a certain feedback mechanism - a situation that temporarily hampers the brain's cognitive ability. This can lead to brain fog with repeated occurrences. But taking orange whole (with the fiber), gives a positive result, as studies show.
Oranges are also loaded with vitamin C, a powerful antioxidant and mood elevator that makes your world go round when you take it.
Other petrochemicals in oranges that help the brain include beta-carotene which is an antioxidant that helps in removing free radicals from the brain's intracellular and extracellular environments.
Zinc, also found in oranges, is need to strengthen the connection between the cerebral hemispheres for effective brain functions.
Potassium in oranges is needed in the generation of action potential in the brain.
These photochemicals (phytonutrients) in oranges make them very friendly to the brain as they help in boosting brain health and cognitive performance.
Festus C. Anaba, B Med. Sci. Physiology
Friday, December 7, 2018
LET YOUR BRAIN GO BANANAS
Bananas
Bananas richly contain potassium ions, iron (ii) ions, vitamins B6 and C and some other nutrients.
Potassium is implicated in the generation of impulses in the nervous system. The generation of impulses involves the rapid influx of sodium ion into the cells and a relatively slower simultaneous efflux of potassium ions from inside of the cells to create a potential difference (gradient) that spreads across the entire cell at and above a threshold voltage after stimulation. The lack or deficiency of potassium in one's body lowers the rate of transmission and processing of impulses (information) in the brain - low intelligence quotient.
Vitamin B6 and iron (ii) ion are needed in the formation of oxygen-carrying molecules in the blood for optimum oxygen supply to the brain. The brain needs oxygen the most among other organs of the body, and begins to malfunction in limited oxygen supply - low IQ and other damage.
Vitamin C is an antioxidant, which helps, alongside other antioxidants, to protect the brain from free radicals damage. And, hence, preventing cases of cancer, amnesia, Alzheimer's and other diseases.
A recommended Daily Required Intake of 10 medum-sized bananas are needed for optimum result.
You can now let your brain go bananas!
Festus C. Anaba, B Med. Sci. Physiology
Wednesday, December 5, 2018
MILK CONSUMPTION AND THE BRAIN
Milk
A study published by Choi et al in Amierican Journal of Clinical Nutrition in 2015 showed that intake of dairy products is associated with increased glutathione levels in the brain. Glutathione is a ketone. And ketones are known for regeneration of the neurons in the brain. Glutathione is particularly known for fighting Reactive Oxidative Stress (ROS) in the brain. ROS destroys the neurons and causes diseases such as Alzheimer's disease, Parkinsonism, dementia and so on.
Moreover, milk provides certain essential amino acids, which support the regeneration of of neurons and production of neurotransmitters for the transmission of impulses in the brain.
Milk, undoubtedly, is a source of power, protection, and life to the brain. All these culminate in optimum IQ and brain health.
Festus C. Anaba, B Med. Sci. Physiology
Tuesday, December 4, 2018
WHAT EGG CONSUMPTION DOES TO THE BRAIN
Egg
An accurate measurement of the global egg consumption is currently very difficult to achieve, as many countries do not have records of their annual egg consumption. It is obvious, though, that changing diets in developing countries and other nations has caused the consumption of eggs to go up a notch globally.
Statistics show that the United States lead in consumption of eggs with a decade-long rise to about 263 eggs per person annually in 2014, which later dropped to about 249 per person annually in 2015, owing to the high price of eggs caused by the rebuilding of layer flocks affected by avian influenza.
An extra demand for eggs used in processing in advanced markets like the United States contributes about one-third to their annual egg consumption. Egg consumption pattern in Canada is similar to that of the USA. Brazil consumed about 182 per person in 2014, with a rise to about 208 per person in 2016. Domestic egg consumption witnessed a decade-long rise in Spain and the UK in 2014. France was not left out in this rise in domestic egg consumption.
Eggs contain a lot of choline found in the yolks. Choline is a constituent of the neurotransmitter called acetylcholine, which has been associated with learning and memory. Therefore, eggs belong to the group of foods that improve your cognitive ability, which helps you remember the place you first met your partner.
Apart from choline, eggs contain vitamins and minerals that help the brain to function optimally.
Eggs also contain decosahexaenoic acid (DHA) - popularly known as omega-3 fat - the kind of fat that supports brain health.
Though, egg yolks are known to contain cholesterol, eating egg in moderation would be beneficial to the brain.
Festus C. Anaba, B Med. Sci. Physiology
An accurate measurement of the global egg consumption is currently very difficult to achieve, as many countries do not have records of their annual egg consumption. It is obvious, though, that changing diets in developing countries and other nations has caused the consumption of eggs to go up a notch globally.
Statistics show that the United States lead in consumption of eggs with a decade-long rise to about 263 eggs per person annually in 2014, which later dropped to about 249 per person annually in 2015, owing to the high price of eggs caused by the rebuilding of layer flocks affected by avian influenza.
An extra demand for eggs used in processing in advanced markets like the United States contributes about one-third to their annual egg consumption. Egg consumption pattern in Canada is similar to that of the USA. Brazil consumed about 182 per person in 2014, with a rise to about 208 per person in 2016. Domestic egg consumption witnessed a decade-long rise in Spain and the UK in 2014. France was not left out in this rise in domestic egg consumption.
Eggs contain a lot of choline found in the yolks. Choline is a constituent of the neurotransmitter called acetylcholine, which has been associated with learning and memory. Therefore, eggs belong to the group of foods that improve your cognitive ability, which helps you remember the place you first met your partner.
Apart from choline, eggs contain vitamins and minerals that help the brain to function optimally.
Eggs also contain decosahexaenoic acid (DHA) - popularly known as omega-3 fat - the kind of fat that supports brain health.
Though, egg yolks are known to contain cholesterol, eating egg in moderation would be beneficial to the brain.
Festus C. Anaba, B Med. Sci. Physiology
Monday, December 3, 2018
WHAT TEA DOES TO THE BRAIN
Tea
There are several substances in tea. The effects of these substances on the brain differ. Caffeine, for instance, stimulates the brain cells (neurons) in the same manner with the catecholamines such as dopamine, quickening the neurons to burn their fuels (glucose and ketones) to release energy fast to enhance reasoning.
Polyphenols such as epigallocatechin-3-gallate (EGCG) are good antioxidants, that protect the brain from the attack of the free radicals.
Theamine, also found in tea, enhances cognitive performance of the brain. It also has calming effect associated with the brain's alpha waves, which is indicative of relaxation without dizziness.
Cumulatively, the substances in tea help the brain perform optimally, and protect the neurons from undue damage.
Festus C. Anaba, B Med. Sci. Physiology
There are several substances in tea. The effects of these substances on the brain differ. Caffeine, for instance, stimulates the brain cells (neurons) in the same manner with the catecholamines such as dopamine, quickening the neurons to burn their fuels (glucose and ketones) to release energy fast to enhance reasoning.
Polyphenols such as epigallocatechin-3-gallate (EGCG) are good antioxidants, that protect the brain from the attack of the free radicals.
Theamine, also found in tea, enhances cognitive performance of the brain. It also has calming effect associated with the brain's alpha waves, which is indicative of relaxation without dizziness.
Cumulatively, the substances in tea help the brain perform optimally, and protect the neurons from undue damage.
Festus C. Anaba, B Med. Sci. Physiology
Saturday, December 1, 2018
HOW FISH CONSUMPTION IMPACTS BRAIN HEALTH AND IQ
Fish
Fish is rated as one of the best foods for the brain, owing to its high content of omega-3 and retinol (vitamin A), which are powerful antioxidants. Omega-3 fatty acid is fatty acid found in the brain as Decosahexaenoic acid ( DHA) and eicosapentaenoic acid, which are short-chain fatty acids. This makes fish an important food for all. Salmon is one of the best sources of omega-3 fatty acid.
These antioxidants in fish help in sanitizing the brain by removing the free radicals that destroy the cytoskeletons of the brain cells, keeping the brain younger and longer.
Festus C. Anaba, B Med. Sci. Physiology
Fish is rated as one of the best foods for the brain, owing to its high content of omega-3 and retinol (vitamin A), which are powerful antioxidants. Omega-3 fatty acid is fatty acid found in the brain as Decosahexaenoic acid ( DHA) and eicosapentaenoic acid, which are short-chain fatty acids. This makes fish an important food for all. Salmon is one of the best sources of omega-3 fatty acid.
These antioxidants in fish help in sanitizing the brain by removing the free radicals that destroy the cytoskeletons of the brain cells, keeping the brain younger and longer.
Festus C. Anaba, B Med. Sci. Physiology
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