The nutritionist listed the products for brain health

Nutritionist Elena Solomatina told us which foods help maintain brain health. In an interview with Radio 1 on Thursday, October 16, she noted that the body is a complex system, which it is important to learn how to maintain.

To maintain brain activity, the expert recommended including foods rich in anthocyanins in the diet. In particular, seasonal berries such as blueberries, blueberries and blackberries are useful. Currant, according to the expert, helps to improve blood circulation and reduce inflammatory processes. Grapes also have a beneficial effect on the body.

The nutritionist paid special attention to fish, which contains many useful substances, including omega-3 fatty acids. The expert advised eating herring, mackerel and salmon in any form. In addition, flaxseed oil can be a vegetable source of beneficial fatty acids.

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Neurologist Alexey Tokmantsev said on October 15 that brain aging can be slowed down. A combination of intellectual and physical activity, communication and control of chronic diseases helps in this.

In early October, scientists at the Virginia Institute of Technology found that the degree of food processing changes the metabolism and brain response, even with the same calorie content of meals. After an ultraprocessed meal, insulin release turned out to be significantly higher, and blood sugar levels remained elevated for longer, notes 360.ru .

In September, psychotherapist Mikhail Respontchikov, in an interview with the Moscow City News agency, warned that chronic overloads associated with overwork accelerate cognitive aging of the brain. First of all, attention, memory, information processing speed and executive functions suffer from overwork.

In June, biochemist and nutritionist Anna Divinskaya stated that an excessive fascination with fast food can negatively affect human cognitive abilities and disrupt the intestinal microbiota. Regular consumption of sugary and ultra-processed foods can lead to a deterioration in speech skills and a decrease in the speed of information processing, NSN notes.