Researchers at the University of Cincinnati Medical Center report that including strawberries in daily meals is linked to better cognitive performance and a lower risk of dementia. The results appeared in a nutrition-focused publication and add to the growing evidence about fruit compounds that may support brain health.
The study enrolled five men and 25 women aged 50 to 65 who had moderate cognitive impairment. Cognitive function refers to understanding, learning, and processing information, and impairment in these areas can be a feature of conditions such as dementia. The most common dementia form is Alzheimer’s disease.
Researchers gathered health information from participants and collected blood samples before the study began. Participants were then divided into two groups. One group consumed dried, powdered strawberries with their breakfast, while the second group received a placebo designed to match the strawberries in taste and aroma.
After 12 weeks, participants completed a series of cognitive tests. Those who ate strawberries showed improved performance compared with the placebo group. In addition, strawberry consumption was associated with better mood in the first group, with participants reporting fewer symptoms of depression.
Scientists suggest that the cognitive improvements may be linked to the high polyphenol content in strawberries. Polyphenols are natural antioxidants that may help protect brain cells. Further research is needed to determine exactly how these substances influence dementia risk and whether effects extend to broader populations.
Earlier findings indicated a fungal infection that can cause brain changes similar to those seen in Alzheimer’s disease, highlighting the need to understand how different factors interact to affect brain health.