"The good news is that much research is directed toward determining the best diets and foods that slow cognitive decline and maximize brain health. A study in the June 2010 issue of the Archives of Neurology reports that people over age 65 who adhered to diets that consisted of higher intakes of nuts, fish, poultry, tomatoes, cruciferous vegetables, fruits, salad dressing, and dark green, and leafy vegetables, as well as a lower intake of high-fat dairy products, red meat, organ meat, and butter, had a much reduced risk for Alzheimer’s disease. 1 Other scientific studies provide supporting evidence that foods rich in omega-3 fatty acids and/or antioxidants provide the brain with protection against Alzheimer’s disease. One potential “brain food” is the blueberry. The protective effects of blueberries upon the brain are linked to their high content of anthocyanins, which are potent antioxidants and reduce inflammation. A small study published in the April 2010 issue of the Journal of Agricultural and Food Chemistry found that elderly people who consumed blueberry juice every day for twelve weeks had improved learning and memorization skills in comparison to other subjects given a placebo drink. 2 However, it is important to keep in mind that this was a short-term study. Blueberries also are high in manganese, and high intake of manganese over time is known to have neurotoxic effects. Variety in the diet is perhaps the most important concept in applied nutrition. More clinical trials are evaluating the effects of blueberries and other foods that benefit the brain and preserve its function as we age.\n\n1. Gu Y, Nieves JW, et al. Food Combination and Alzheimer Disease Risk: A Protective Diet. Arch Neurol. 2010; 67(6), 699–706. https://www.ncbi.nlm.nih.gov/pubmed/20385883. Accessed September 22, 2017.\n\n2. Krikorian R, Shidler MD, et al. Blueberry Supplementation Improves Memory in Older Adults. J Agric Food Chem. 2010; 58(7). https://www.ncbi.nlm.nih.gov/pubmed/20047325. Accessed September 22,"