Color Your Memory Brighter!

Article by healthybalance.com staff
Posted on October 02, 2008

You may have been told, “Don’t forget to eat your fruits and vegetables!” Well, if you eat certain fruits and vegetables, you won’t forget. Researchers from the University of Reading and Peninsula Medical School in the United Kingdom have ascertained that a certain antioxidant flavonoid, anthocyanin, found in blueberries enhances memory and learning functions. It seems anthocyanins cross the blood-brain barrier to help neurons make better brain connections.

“Impaired or failing memory as we get older is one of life’s major inconveniences,” said Dr. Jeremy P E Spencer, researcher. “Our research provides scientific evidence to show that blueberries are good for you. It also supports the idea that a diet-based approach could potentially be used to increase memory capacity and performance in the future.”
Blueberries aren’t the only food rich in anthocyanins. Anthocyanins are a group of plant pigments that give fruits and vegetables blue, purple or red coloring. Other anthocyanin rich foods include black beans, red cabbage, black lentils, grapes and cranberries.

Whatever fruit or vegetable source you choose to boost your memory, consider that the depth of color and degree of ripeness impact how much anthocyanin and other antioxidants the food will provide.

Researchers at the University of Innsbruck in Austria found that as fruit and vegetables fully ripen, almost to the point of spoilage, antioxidant levels actually increase. Why? Well, as the color of the peel deepens, chemical reactions occur that boost antioxidant levels. This also makes a case for trying to buy produce from local farmers who can wait until fruit is closer to full ripeness before picking it.

Here’s something else to remember: Anthocyanins may also provide protection against cancers and promote heart health.

A head of cabbage?

USDA Agricultural Research Service scientists have identified 36 anthocyanins in red cabbage, including eight that had never before been detected in the cabbage. Boost your memory with this easy red cabbage recipe.

Sweet-n-Sour Red Cabbage

2 T. butter
1 1-pound red cabbage, thinly sliced (about 6 cups)
2 Tbsp honey
1/3 cup balsamic or red cider vinegar
1. tsp. caraway seed

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add honey, toss to coat evenly. Add vinegar and caraway seeds. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.