Adding Certain Spices to Your Diet Could Lower Your Risk for Dementia

Research from the UK reports there are things we can do that may influence our risk for Alzheimer’s disease. Alzheimer’s Research UK states some of the things that shape our risk like our age and our genes can’t be changed. “But others, like our diet and the things we do to challenge our brains, can be.” They go on to say the latest evidence suggests up to 40% of all cases of dementia are linked to factors we may be able to influence.

A tasty way which could decrease our risk is to enhance our daily meals with the addition of several spices. The first of these spices is turmeric, which research shows has antioxidant and anti-inflammatory properties. Turmeric contains an active, natural compound (polyphenol) called curcumin and is part of what gives turmeric its yellow hue. Mary-Eve Brown, an oncology clinical dietitian/nutritionist at Johns Hopkins Medicine, says some research shows a decrease in pain for patients with osteoarthritis when eating turmeric in recipes. Doctors suggest getting turmeric naturally in your diet is healthier than taking supplements.

The world’s most expensive spice, saffron, is also associated with health benefits including reducing depression symptoms and improving cognitive function; and gives food seasoned with it a golden hue color. The commonly used pepper is another spice on the list of beneficial foods as it may improve brain function and lower depression symptoms. Its value increases when used with turmeric as it “improves the bioavailability of nutrients in other foods, meaning your body absorbs more of the good stuff from what you eat.” Studies find another common spice, sage, may improve memory in low amounts.

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Sources:

huffingtonpost.co.uk/entry/these-spices-could-lower-your-risk-of-developing-dementia_uk_661d1ca4e4b0f8e522db5d3d

hopkinsmedicine.org/health/wellness-and-prevention/turmeric-benefits