Dehydration may alter the process and mental performance.

-the specialist participated in the 12th national meeting of health and medicine for women (SAMEM) which was held from 29 February to 2 March in Madrid

Madrid, March 2012.- although the deep connection between diet and brain is still undisclosed, today we know that various nutrients and other substances can produce positive effects on cognitive ability. Approaching this relationship is the aim of the speech that Prof. DRA. Marcela González-Gross conducted the 12th national meeting of health and medicine for women (SAMEM), held last week in Madrid.

‘ Needs to improve our lifestyle and mental performance ’ is the title of the paper in which Prof. DRA. Marcela González-Gross, Professor of exercise physiology and sports nutrition of the Polytechnic University of Madrid, thirty in the relationship that certain nutrients can exercise in our cognitive function.

In particular, the specialist points out that the State of hydration can influence cognitive ability, and when the body loses more than 2% of fluid there is a decrease in mental performance, which affects the capacity of attention, concentration and short-term memory.

According to Professor Gonzalez-Gross, dehydration may alter various mental processes as well as the speed of perceptive, producing significant changes in cognitive function (perception, attention, memory, thinking, and language), and in motor coordination, reaction and perceptual discrimination time. This State influences especially negatively to the brain function of elders.

The expert stressed in his speech that a correct hydration can help in the prevention of many occupational accidents and situations of low performance, as well as improve sense of well-being ”.

Antioxidants and vitamins

The antioxidants and vitamins are nutrients associated with mental performance. Because of high metabolic activity of the brain, this is especially vulnerable to oxidative damage, and antioxidants,- and vitamin E in particular–can protect it from the damage caused by oxidative and inflammatory mechanisms. In this regard, there are studies that show a lower risk of Alzheimer’s disease by one intake of foods rich in vitamin E, such as vegetable oils, nuts, almonds and seeds.

With regard to certain vitamin deficits, the expert points out that have been associated with neurological disorders. B12, B6 and folate deficiencies lead to an accumulation of homocysteine which increases the risk of brain-vascular disease. In fact, epidemiological evidence that linked Alzheimer’s disease and vascular dementia with homocysteine ”.

Caffeine

The positive effects that this substance has on the degree of attention and mental concentration, are well known. Along with them, various studies have shown, at present, the joint administration of caffeine and glucose has beneficial effects on attention and learning of persons as well as the verbal memory. In addition to improving performance in relation to the attention and working memory.

In particular, the caffeine produces on the Central nervous system (CNS) motor activation, awakening and boosters effects. So an important fact given their therapeutic potential, is that caffeine produces more benefits on the attention span and memory when they present disturbances or dysfunctions, either to raise the age, or when there is stress, fatigue, lack of sleep, etc. There are also indications that moderate Caffeine consumption reduces the risk of Alzheimer’s disease.

Fatty acids

Another good example of nutrients with influence on cognitive ability, are polyunsaturated fatty acids omega 3, essential for brain function, especially the Docosahexaenoic acid (DHA). In this sense, have been multiple studies on supplementation with omega-3 in children with varying degrees of deficit cognitive, generally finding an increase in school performance. For this reason, regular consumption of fish, particularly oily fish, is associated with a 60% reduction in the risk of developing Alzheimer’s disease.