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Research: MARTIN and colleagues, Je
Listed in Issue 55
Abstract
MARTIN and colleagues, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts 02111 USA. amartin@hnrc.tufts.edu studied the effects of diet and vitamins E and C on brain function.
Background
The authors write that age-related neurodegenerative conditions are the main causes of declining cognitive and motor function during ageing. Research shows that fruits and vegetables containing generous amounts of antioxidants are vital for neurological function.
Methodology
The authors studied, in rats, the effect of diets enriched with fruits or vegetables but low in vitamin E and a diet high in vitamin E on vitamins C and E distribution in the brain and dopamine release over 8-months.
Results
The low-vitamin E diet resulted in lowered alpha-tocopherol levels in brain and peripheral tissues, whereas animals receiving a diet enriched in vitamin E demonstrated a significant increase, of between 500-900%. Vitamin C concentration in plasma, heart and liver was decreased in the vitamin E-supplemented group. Supplementation or depletion of alpha-tocopherol for 8 months results in marked changes in vitamin E levels in brain and peripheral tissues, and varied distribution of alpha-tocopherol throughout differing regions of the brain. Additionally, compared to controls, those rats supplemented with strawberry, spinach or vitamin E demonstrated a significant enhancement in striatal dopamine release.
Conclusion
These results suggest that nutrients in fruits and vegetables, and antioxidants, may be important for brain function.
References
Martin A et al. Effect of fruits, vegetables, or vitamin E-rich diet on vitamins E and C distribution in peripheral and brain tissues: implications for brain function. The Journals of Gerontology. Series A, biological Sciences and Medical Sciences 55(3): B144-51. Mar 2000.
