Consuming a cup of cranberries a day can improve memory, slow the development of dementia and reduce levels of “bad” cholesterol, a study by British scientists has shown.
British scientists have studied the benefits of consuming around 100 grams of cranberries a day in subjects aged 50 to 80 and hope that their findings could have an impact on preventing the development of neurodegenerative diseases such as dementia.
“It is expected that around 152 million people worldwide will suffer from dementia by 2050. There is currently no known cure for the disease, so it is crucial to look for alternative ways that could contribute to reducing the risk of developing it, such as diet,” said the head of the study, Dr. David Vauzour from Norwich Medical School, which is part of the University of East Anglia.
“Previous studies have shown that higher dietary flavonoid intake is associated with slower cognitive decline and slower development of dementia. Foods rich in the antioxidants anthocyanin and proanthocyanidin, which give berries their red, blue or purple colors, have also been found to improve cognitive abilities. Cranberries are rich in these micronutrients and are known for their antioxidant and anti-inflammatory properties. So we wanted to learn more about how cranberries might contribute to reducing neurodegenerative changes associated with aging,” said Vauzour.
The research team monitored the impact of cranberry consumption on brain function and cholesterol levels in 60 healthy participants over a 12-week period.
Half of the participants consumed dried cranberry powder daily, which is equivalent to a cup or 100 grams of fresh cranberries. The other half received a placebo. This is one of the first studies to investigate the long-term impact of cranberries on individuals’ cognitive abilities and brain health.
The results showed that consuming cranberries significantly improved participants’ memory for everyday events (visual episodic memory), functioning of neural structures, and blood supply to the brain (brain perfusion).
“In participants who consumed cranberry powder daily, we found significant improvements in episodic memory, as well as improved circulation of essential nutrients, such as oxygen and glucose, to important parts of the brain that are important for cognitive processes, especially for memory consolidation.
The same group also saw a significant reduction in LDL, or “bad,” cholesterol, which contributes to the development of atherosclerosis, a thickening or hardening of the arteries caused by the buildup of plaque in the inner lining of the artery.
“These findings support the hypothesis that daily consumption of cranberries may improve vascular health and may contribute in part to improved cerebral perfusion and cognitive processes,” says the British scientist.
“The results of our study are very encouraging, especially considering the fact that it was conducted over a relatively short period of 12 weeks. The findings may provide an important basis for future research on the consumption of cranberries and similar berries and brain health,” he adds.
The scientists from the University of East Anglia were collaborated by researchers from Leiden University Medical Center (Netherlands), the University of Parma (Italy) and the UK’s Quadram Institute.
