Nutrients- brain relationship of adult

Introduction:
The brain like any other part of the body responds to both genetic and environmental factors that can enhance or diminish its amazing capacity during the process of ageing.
Ageing can decrease blood supply to the brain and reduce brain cells, a condition which can affect the cognition of the brain.

Requirements;
Proper functions of the brain depends on some chemicals called neurotransmitter example of which are serotonin and norepinephrine. Synthesis of these chemicals directly depends on some nutrients like

Protein-amino acid e.g tryptophan.
Vitamins e.g vitamin C.
Minerals e g copper.
Fatty acid e.g omega-3 and 6.

Vitamin C and copper are responsible for hydroxylation of amino acid tryptophan for the synthesis of serotonin for healthy functions of the brain. A high protein diet of high tryptophan content supplement with vitamin C is required for healthy brain functions and prevent some associated disorder.

Omega-3 fatty acids are the building blocks of the brain cells and are also precursor of antiinflammatory hormones which reduces inflammatory risk of the brain. To avoid inflammation, omega-3 and 6 fatty acid ratio of the diet should be balance in adult diet. A good level of this fatty acids can be gotten from consumption of cold water fish e.g tuna, mackerel, salmon e.t.c
The following foods should be encouraged in the process of ageing for effective cognitive function;

Green leafy vegetables e.g asparagus, bell pepper, carrots, Kale, celery, they supply the required vitamin C and some minerals needed by the brain.
Nuts and olive oil e.g cashew, they supply the required omega-3 and 6 fatty acids.

To prevent stroke risk during ageing, the cholesterol intake should be moderate.

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