Aging is a great contributor to memory loss that is caused by rapid free radical damage of the brain cells. Cell destruction hinders the communication of neurons, which has the negative effect on memory. A lot of people aged 60 and above are reported to have memory problem such as forgetting names, losing essential things like car keys, and failing to understand the familiar environment including their room. Some foods such as berries have some chemical components known as anthocyanin responsible for the vivid color.
The anthocyanin contains important antioxidants that protect against chronic diseases and improve memory. It is scientifically proved that including berries and other foods rich in anthocyanin in a diet reduces the level of cells damaging. Therefore, paying attention to the diet and other factors that would help to avoid memory loss among aging population is necessary. Some of the questions, which can assist in understanding how berries influence the brain are discussed below in this prime essay https://primeessays.com/
1. Do blueberries and strawberries have similar levels of anthocyanin? Although blueberries and strawberries are some of the fruits with the highest level of anthocyanins, their components are different. Anthocyanin composition records the variance between the two. Blueberries anthocyanin content is 187mg/100g, while that of strawberries equals to 73mg/100g (Chen et al., 2015). The results are determined using NIR spectroscopy, UV-Vis spectroscopy, nuclear magnetic resonance, mass spectroscopy, and capillary electrophoresis. Although all of these methods can identify the anthocyanin content in berries, NIR spectroscopy is most recommended, and it is less expensive compared to other ways. NIR spectroscopy does not destroy the fruits or generate chemical wastes. Instead, it uses intact samples without further preparations. Anthocyanin content can also be measured by Oxygen Radical Absorption Capacity (ORAC) test.
2. What other environmental factors influence the production of free radicals Free radicals are molecules that are very reactive with other cellular structures due to the existence of unpaired electrons. They are by-products of the continuous biochemical reactions in the body such as metabolism and immune system responses. Free radicals oxidize some components of cells failing in normal functioning. Continued oxidization accumulates free radical, eventually killing the cell and injuring the nerve cells, which causes diseases (Skrovankova et al, 2015). Oxygen contains essential molecules that prevent the production of free radicals. Therefore, anything that affects the level of oxygen supply in the body can destroy radical cells. Oxygen is crucial, since it is an active oxidizing agent. It can increase the damage to the cells through oxidative activities that produce free radical cells. The latter occur as reactive oxygen species or reactive nitrogen species (Skrovankova et al 2015). They are produced both internally and externally. When the environmental pollution increases, the inhaled air with toxic chemicals activates aggravation of free radicals. Numerous environmental factors are ascertained to increase free radicals. Most of them cause air pollution resulting in contamination of the inhaled oxygen. The environmental factors that facilitate the production of free radical include tobacco smoke, herbicides, air pollution, and radiation.
3. What other nutrients can help the body reduce the level of damaging free radicals? The levels of free radicals can be reduced through intake of foods with antioxidant nutrients. Products rich in zinc, manganese, and selenium minerals, and those with Vitamins A, C, and E are the best antioxidants. Such foods are broccoli, spinach, apricots, raspberries, watermelon, cherries, and artichokes (Romojaro, Botella, Ob?n, & Pretel, 2013). The advantages of these foods are affordability and local availability. Most of them are also rich in fiber, which is essential for digestion. The foods can also be taken as accompaniments of many other dishes.
