Medicinal Effect of Nutraceutical Fruits for the Cognition and Brain Health

Abstract

The recent era is witnessing evaluation of medicinal and nutritional value of fruits and fruit juices for the management and prevention of brain diseases like headache stress, anxiety, hypertension, and Alzheimer's and Parkinson's diseases by the scientists and researchers worldwide. Fruits possess various chemicals such as antioxidants and polyphenols, which reduce and balance the effect of hormone in brain responsible for brain disease. Natural remedy is cheap, easily available, nontoxic, and easy to prepare and provides good mental health as compared to other remedies. The main objective of this review is to acknowledge medicinal benefits of fruits for the cognition and management of brain disease.

Review of Two Popular Eating Plans within the Multiple Sclerosis Community: Low Saturated Fat and Modified Paleolithic

“…Deeply pigmented F/V are the third recommended F/V category on the WahlsElim diet. These foods, especially berries, are associated with higher polyphenol and antioxidant content [ 120 , 121 , 122 , 123 , 124 , 125 ] which is associated with decreased risk of cognitive decline [ 126 , 127 ] and neurodegeneration [ 128 , 129 ]; higher polyphenol phytochemical content may be anti-inflammatory and immune modulating [ 99 ]. A variety of colors are encouraged on the WahlsElim diet: red, yellow/orange, blue/black/purple and green.…”

Dioscorea spp. (A Wild Edible Tuber): A Study on Its Ethnopharmacological Potential and Traditional Use by the Local People of Similipal Biosphere Reserve, India

“…Such nonconventional sources are directly related to biodiversity. Nature provides numerous wild edible-medicinal products, such as leaves, flowers, fruits, nuts, berries, stems, roots, and tubers (Chandrasekara and Kumar, 2016 ; Geng et al, 2016 ; Hailu and Addis, 2016 ; Keservani et al, 2016 ). Among these, roots and tubers come under the minor wild crops, having very less scientific documentation, although they play important roles to fight against food scarcity.…”

Production of blueberry wine and volatile characterization of young and bottle‐aging beverages

“…The organic acids reported in blueberries are citric, malic, succinic, and quinic acids, and the two studied species are distinguishable based on their acid profiles (Ehlenfeldt, Meredith, & Ballington, 1994). At normal maturity, an average blueberry fruit consists of approximately 84% water, 0.4% to 0.5% fat, 1.5% to 3.5% dietary fiber, 9.7% carbohydrate, 3.5% cellulose (Keservani, Sharma, & Kesharwani, 2016), 0.7% soluble pectin, several minerals (Zhang et al, 2014), and 0.6% to 0.7% of protein (Michalska & Łysiak, 2015), as mass per mass of fresh fruit. At normal maturity, an average blueberry fruit consists of approximately 84% water, 0.4% to 0.5% fat, 1.5% to 3.5% dietary fiber, 9.7% carbohydrate, 3.5% cellulose (Keservani, Sharma, & Kesharwani, 2016), 0.7% soluble pectin, several minerals (Zhang et al, 2014), and 0.6% to 0.7% of protein (Michalska & Łysiak, 2015), as mass per mass of fresh fruit.…”

“…Several amino acids other than proline have also been found (Zhang et al, 2014). The vitamins in blueberry are vitamin A, niacin, vitamin C (Michalska & Łysiak, 2015), and folic acid (Skrovankova et al, 2015); ascorbic acid shows significant variability between cultivars and species, ranging from 13 to 164 g/kg, with an average of 125 g/ kg (Prior et al, 1998), which corresponds to 1/3 of its daily recommended intake (Keservani et al, 2016). The vitamins in blueberry are vitamin A, niacin, vitamin C (Michalska & Łysiak, 2015), and folic acid (Skrovankova et al, 2015); ascorbic acid shows significant variability between cultivars and species, ranging from 13 to 164 g/kg, with an average of 125 g/ kg (Prior et al, 1998), which corresponds to 1/3 of its daily recommended intake (Keservani et al, 2016).…”

“…At normal maturity, an average blueberry fruit consists of approximately 84% water, 0.4% to 0.5% fat, 1.5% to 3.5% dietary fiber, 9.7% carbohydrate, 3.5% cellulose (Keservani, Sharma, & Kesharwani, 2016), 0.7% soluble pectin, several minerals (Zhang et al, 2014), and 0.6% to 0.7% of protein (Michalska & Łysiak, 2015), as mass per mass of fresh fruit. The vitamins in blueberry are vitamin A, niacin, vitamin C (Michalska & Łysiak, 2015), and folic acid (Skrovankova et al, 2015); ascorbic acid shows significant variability between cultivars and species, ranging from 13 to 164 g/kg, with an average of 125 g/ kg (Prior et al, 1998), which corresponds to 1/3 of its daily recommended intake (Keservani et al, 2016). In fact, blueberry is considered one of the greatest sources of antioxidants among all fruits and vegetables (Prior et al, 1998).…”