Nutrition for Brain Health and Cognitive Performance

Description

Public awareness of the role diet plays in brain function has been steadily increasing. This has led to significant development of new products, dietary supplements, functional foods, nutraceuticals and public health recommendations for maintaining brain function. Nutrition for Brain Health and Cognitive Performance presents a detailed and innovative scientific summary of nutrition–cognition research to provide valuable information regarding nutrition and lifestyle choices for cognitive health. Internationally recognised scholars along with the next generation of researchers have contributed chapters that present a valuable resource for health professionals, teachers, researchers and the general public.

Presenting state-of-the-art scientific evidence, challenges, and potential applications within this exciting field, the book promotes and extends the research, teaches the process of research in this area, and promotes a collaborative understanding of the field between industry and academia. It gives you a balance of rigorous scientific information and analysis on the impact of dietary patterns, nutritional components and research processes to support brain health and performance claims and knowledge.

Features

• Innovative new technologies that assess brain function
• Tools for measuring mood and its relation to nutrition
• How a diet rich in fruits and vegetables coupled with low consumption of meats can prevent cognitive decline in ageing adults
• Effects of glucose, omega 3s, vitamins and minerals, nutraceuticals, and flavonoids on cognitive performance
• Cognitive benefits of herbal extracts such as ginseng, ginkgo biloba, and green tea
• Use of technology such as neuroimaging and noninvasive brain stimulation (NBS) to capture nutrition effects on cognition and brain function

Table of Contents

Preface
Editors
Contributors

BIG PICTURE: NUTRITION FOR BRAIN HEALTH

Good News Story: Nutrition for Brain Health
Talitha Best and Louise Dye

Nutrition and Cognition in the Context of Ageing: Role of Dietary Patterns
Valentina A. Andreeva and Emmanuelle Kesse-Guyot

Genetics of Brain and Cognition and Their Interactions with Dietary and Environmental Factors
Jose M. Ordovas

PROCESS AND METHODS FOR MEASURING BRAIN FUNCTION AND COGNITION

Cognitive Assessment: Principles, Paradigms and Pitfalls
Samrah Ahmed and Celeste A. De Jager

Measuring Mood: Considerations and Innovations for Nutrition Science
Maria A. Polak, Aimee C. Richardson, Jayde A.M. Flett, Kate L. Brookie and Tamlin S. Conner

THE STORY SO FAR: FOODS AND NUTRITION FOR PERFORMANCE ACROSS THE LIFESPAN

Glycaemic Control and Cognition: Evidence across the Lifespan
Sandra I. Sünram-Lea, Lauren Owen and Bernadette Robertson

Role of Long-Chain Omega-3 Fatty Acids in Cognitive and Emotional Development
Robert K. McNamara and Christina J. Valentine

Research on the Effects of Vitamins and Minerals on Cognitive Function in Older Adults
Celeste A. De Jager and Samrah Ahmed

Herbal Extracts and Nutraceuticals for Cognitive Performance
Andrew Scholey, Matthew Pase, Andrew Pipingas, Con Stough, and David Alan Camfield

Flavonoids and Cognitive Function: Evidence and Recommendations from Acute and Chronic Interventions
Daniel J. Lamport and Rebecca J. Kean

TECHNOLOGY AND BRAIN FUNCTION

Using Technology to Improve Cognitive Function: Fact or Fiction?
Wei-Peng Teo

Use of Neuroimaging Techniques in the Assessment of Nutraceuticals for Cognitive Enhancement: Methodological and Interpretative Issues
David Alan Camfield and Andrew Scholey

Evidence, Innovations and Implications
Louise Dye and Talitha Best

Index

Author(s)

Talitha Best is a researcher, practicing psychologist, and lecturer with a passion for solution-oriented thinking and process innovation. Dr. Best addresses critical innovation related to translation of research into workable solutions for researchers, practitioners and industry in the areas of nutrition, food systems and products, brain function and cognitive performance. Dr. Best received her PhD in clinical psychology and nutrition–cognition research from Flinders University, Adelaide, South Australia, and completed a joint postdoctoral position at the Nutritional Physiology Research Centre at University of South Australia (UniSA), Adelaide, and the Centre for Human Psychopharmacology, Swinburne University, Melbourne. Her research and clinical interests focus on the effects of nutrition to improve mood and neurocognitive function.

Louise Dye is Professor of Nutrition and Behaviour in the Human Appetite Research Unit in the School of Psychology, University of Leeds, United Kingdom. She received her BSc in Human Psychology from the University of Aston in Birmingham and her PhD in Psychopharmacology from the University of Leeds. She has held Medical Research Council and Royal Society post-doctoral fellowships in the United Kingdom and Europe, including a Marie Curie Professorial Fellowship in Jena, Germany. Professor Dye is a Chartered Health Psychologist and member of the British Psychological Society. She is Associate Editor of Nutritional Neuroscience and the European Journal of Nutrition and a member of the editorial board of Human Psychopharmacology.