Australian researchers are trialling whether a diet made up of purple foods can help slow and even improve cognitive decline.
Led by University of Wollongong nutritional epidemiologist Dr Karen Charlton, the world-first research project will involve incorporating purple-red foods like blueberries and cherries into the diet of people at risk of dementia.
Foods with a deep red, purple or blue colour contain anthocyanins, a bioactive compound with strong anti-inflammatory and antioxidant properties, Dr Charlton said.
Led by University of Wollongong nutritional epidemiologist Dr Karen Charlton, the world-first research project will involve incorporating purple-red foods like blueberries and cherries into the diet of people at risk of dementia.
Foods with a deep red, purple or blue colour contain anthocyanins, a bioactive compound with strong anti-inflammatory and antioxidant properties, Dr Charlton said.
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