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How to Protect and Enhance Your Healthy Brain, Revealed By Researchers
Beet, best known as the beetroot or garden beet, belongings to the amaranth family, is a perennial plant with leafy stems growing to 1–2 m tall.
Brain health is a broader term of improved function of normal brain and protected the brain against damage and degeneration as we age.
According to general belief, including daily intake of necessary nutrients together with participation in different mental, social and physical activities may play an essential role in maintenance of healthy brain and improvement of brain function.
Some researchers suggested that consumption of a Western Diet (WD) with high in saturated fat and added sugars is associated to reduced cognitive function, particularly the mnemonic processes due to the diet in promotion of increased production of endotoxin secreted by certain gram-negative bacteria, that have a strong impact in induced neuroinflammation and cognitive dysfunction(3).
People involved in physical exercise may have a decrease risk of developing cognitive impairment, particularly, in aging population, as exercise improved blood flow to brain.
Neuroprotection is an action used to ensure the brain to perform normal function against nerve cells damage, degeneration in inducing impairment.
The MVP Samaj’s College of Pharmacy, in the study of the effect of beet juice and brain health suggested that methinic extract of beet used in experiment animal shows a significant effect in increased motor function at 200, and 300 mg/kg, in doseidepending manner.
Physically, oral administrated animal also showed a strong improvement of intensity of muscular rigidity, duration of catalepsy, akinesia, the number of tremors, locomotor activity and grip strength.
The efficacy of the extracted in contribution of brain health may due to phytochemicals of beet juice in restoring the defensive antioxidant enzymes in the brain against level of lipid peroxidation (LPO), a leading cause of neuro degeneration.
More interestingly, Betalains, major phytochemicals isolated from whole plant beetroot in the investigation of oxidative tress demonstrated a extraordinary neuro protective effect in inhibited over expression of free radicals in initiated oxidative processes that contributes to the early onset of several degenerative diseases.
Further examination of betanin bioavailability in four volunteers with consumption 300 mL of red beet juice, containing 120 mg of the antioxidant, researches found that the phytochemical shows a protection against certain oxidative stress-related disorders in humans after absorbed from the gut and identified in urine between 2-4 h.
Dr. Kanner J, the lead author said, “Antioxidant nutrients from fruits and vegetables are believed to be a class of compounds that exert their effects in humans by preventing oxidative processes which contribute to the onset of several degenerative diseases”.
Collectively, Whole food beetroot or beet juice may be used as therapeutic agent for prevention of the early onset and treatment of neuro degenerative disease through protection of neuro cells against oxidation.
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Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it’s news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada – Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.
Sources
(1) Neuroprotective potential of Beta vulgaris L. in Parkinson’s disease by Nade VS1, Kawale LA1, Zambre SS1, Kapure AB1.(PubMed)
(2) Betalains–a new class of dietary cationized antioxidants by Kanner J1, Harel S, Granit R.(PubMed)
(3) Gut to Brain Dysbiosis: Mechanisms Linking Western Diet Consumption, the Microbiome, and Cognitive Impairment by Emily E. Noble,1 Ted M. Hsu,1,2 and Scott E. Kanoski(PMC)
