When considering your diet, you might think about kilojoules or fats or sugars or nutritional content – but not colour.
Yet a new study led by researchers at the Illawarra Health and Medical Research Institute (IHMRI) and University of Wollongong (UOW), in conjunction with Western Sydney University and the University of NSW, is looking to find out if eating more purple food could help fight dementia.
Key to the study are anthocyanins – compounds found in fruits and vegetables like cherries and blueberries that give them a deep-red or purple-blue colour – which have antioxidant and anti-inflammatory properties that may help prevent brain damage, according to Dr Katherine Kent from Western Sydney University.
“We found that anthocyanin-rich fruit can improve memory and verbal fluency in older adults with mild to moderate Alzheimer’s type dementia (AD), and our recent study also showed that eating more anthocyanin-rich food is associated with better memory in people with Mild Cognitive Impairment,” she said.
The six-month study is seeking people aged 65 years and over with observed memory complaints, who will be given either a dietary intervention, supplements, or a placebo. Study lead Dr Karen Charlton says it could have important implications for a growing health issue, with around 472,000 Australians currently living with dementia.
“By taking part in this study you will help scientists better understand how anthocyanins work in the body and if they can play a role in slowing or preventing memory decline,” she said.
To find out more or sign up for the study, register your interest here.
