Dietary links to brain iron & cognition

Sharing an interesting MRI study out of Kentucky that came acrossmy feed, looking at what dietary factors reduce iron build-up in specific brainregions in healthy older adults. Nutrients from fruits and vegetables were grouped as Factor 1 (vitaminC, quercetin, β-carotene and β-cryptoxanthin),antioxidants + PUFAs + Iron chelators groupedas Factor 2 (Vitamin E, lysine, DHA omega-3 and LA omega-6) and a green tea extract considered Factor 3 (epigallocatechin 3-gallate).

Reading the paper it seems all factors had somelevel of effect on slowing iron build-up in some brain regions from baseline toyear 2.5 timepoint, with factor 2 having most widespread effect. For roughlyhalf the participants they did cognitive assessment, showing iron accumulation was associated with lowercognitive performance (episodic memory and executive function tasks).

In the conclusion the authors mention MediterraneanDiet, as its rich in nutrients examined. May of been discussed previouslyon HC, but it would be great if ATH434 with its anti-oxidant and ironchaperone abilities that could well trump these dietary supplements, can beconnected to the widely known benefits of Mediterranean diet through this typeof research. Cheers.

https://www.sciencedirect.com/science/article/pii/S0197458024001829#bib32