Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship?
Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain
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Foods 2019, 8(10), 507; https://doi.org/10.3390/foods8100507
Received: 27 August 2019 / Revised: 30 September 2019 / Accepted: 2 October 2019 / Published: 17 October 2019
(This article belongs to the Special Issue New Insights in (Poly)Phenolic Compounds: From Dietary Sources to Health Evidences)
Scientific evidence has shown the relationship between consumption of fruits and vegetables and their polyphenols with the prevention or treatment of diseases. The aim of this review was to find out whether the same relationship exists between fruits and vegetables and cognitive function, especially memory, in a young population. The mechanisms by which polyphenols of fruits and vegetables can exert cognitive benefits were also evaluated. These compounds act to improve neuronal plasticity through the protein CREB (Camp Response Element Binding) in the hippocampus, modulating pathways of signaling and transcription factors (ERK/Akt). In the same way, brain-derived neurotrophic factor (BDNF) is implicated in the maintenance, survival, growth, and differentiation of neurons. All these effects are produced by an increase of cerebral blood flow and an increase of the blood’s nitric oxide levels and oxygenation.
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Keywords:
cognitive function; polyphenols; flavonoids; CREB protein; BDNF; memory; fruits and vegetables; cerebral blood flow
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MDPI and ACS Style
Carrillo, J.Á.; Zafrilla, M.P.; Marhuenda, J. Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship? Foods 2019, 8, 507.
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