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Certain Fruits May Help Prevent Memory Loss And Other Diseases

December 10, 2010 by  

Certain fruits may help prevent memory loss and other diseasesA new report, published in the journal Archives of Toxicology indicates that consuming purple fruits that are rich in antioxidants, like blueberries, may help to protect against some chronic illnesses that are caused by poorly bound iron.

According to Professor Douglas Kell from the University of Manchester in the UK, iron in the body that is not properly bound together can cause dangerous toxins, known as hydroxyl radicals, to be produced.

Kell indicates that hydroxyl radicals can cause degenerative diseases, including Alzheimer's disease (AD) and Parkinson's disease (PD). According to the Centers for Disease Control and Prevention, AD is the most common form of dementia among the elderly population in the United States.

To protect the body from iron complications that produce toxins, it is crucial for people to consume the proper amount of nutrients that are considered to be iron chelators, which can help to bind iron together, according to the report. Bright-colored fruits and vegetables as well as green tea are sources of chelators. Purple fruits, like blueberries, are considered to be highly effective for the binding of iron.

Iron complications speed up the process of chronic illnesses like AD, Kell argues. And while vitamin C is known to combat toxins, it does not necessarily work unless iron is in its correct form. However, vitamin C can have a positive impact if iron is properly bound together.

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  • Big Dawg

    Apparently the blueberry growers have also figured out that they are healthy for you…check the prices. Steak is cheaper….

  • http://com i41

    BigDawg, the envior quirrels want use to stop methane gas for fighting global warming, and I’m doing my part. So I eat at least 2 steaks a week and all the beef roasts I can get my hands on. Make sure you are taking a proactive stance. Beef doesn’t raise your costerol, mine combined is only 99, and I hate fish and chicken.

    • Dan az

      Im just going to eat more beans to hell with global warming!

  • coal miner

    Foods that are brain healthy:

    Here are ten foods that may improve your memory, if you can remember to eat them. You might notice that many of the foods on this list are red or purple in color. That’s because the phytochemical that colors them, anthocyanin, is the same phytochemical that’s good for your brain.

    Blueberries have been shown in numerous studies to do wonderful things for memory and the brain in general. Old rats that were fed blueberries scored the same as young rats on memory tests. Blueberries contain anthocyanin, a known memory-boosting phytochemical. They also contain many other phytochemicals that may contribute to healthy brain function.

    Apples contain high levels of quercetin, an antioxidant that has been shown in recent studies to protect against Alzheimer’s disease. Although it is also present in the flesh, the most quercetin is found in the skin. Red apples also contain anthocyanin in their skins.

    One study found that feeding rats spinach prevented and even reversed memory loss. This may be due in part to its high folic acid content, a nutrient that is believed to be protective against Alzheimer’s disease and age-related memory loss. Just a half-cup of cooked spinach provides two-thirds your daily requirement of folic acid.

    Red onions contain anthocyanin and quercetin. Yellow and white onions also contain good levels of quercetin. In India, where onions are an important staple, onions have been used as a folk remedy to boost memory for centuries.

    Broccoli contains quercetin. It’s also a good source of folic acid.

    Red Beets
    Beets are a good source of anthocyanin and folic acid.

    Red, purple, and black grapes all contain quercetin and anthocyanin. Red wine also contains good levels of these phytochemicals, but overindulging in red wine may negate the benefits so keeping consumption to one glass per day may be wise.

    Another red food that is a good source of anthocyanin.

    Eggplant is a great source of anthocyanin. It also contains nasunin, an antioxidant that protects the lipids in brain cell membranes.

    Researchers have found that the carnosic acid in rosemary is neuroprotective and may play a role in the prevention of Alzheimer’s disease and other neurodegenerative brain disorders. One study even found that just the scent of rosemary improved the memories of office workers.

  • Tony Bolen

    I have a blood condition called hemochromatosis. It is where my body stores excessive iron amounts.When it gets too much, it can deposit iron in my tissues, especially the liver and pancreas.Not to mention bronzing of the skin, and so on. Is there something that could help me?

  • Frank D. Harrisson

    There is much to be said about cooking with cast iron. I know that it is weighty and hard to handle but the benefit of getting the natural iron cooked into the food far out ways any concern about weight and the food tastes much better. One reason why grand-moms cooking was always superior.

  • David

    Frank D. I agree. I have a brand new set of Preseasoned csst iron cookware. It’s really great. Thanks for the post.

  • Betner

    I tuned into this site by clicking on the link provided by re: maple syrup as a replacement for sugar. Where is it? I am increasingly frustrated by these links that do not follow up on the teaser that got me here. Am I missing or not looking in the right place? If not, I don’t need this comm coming into my email.


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