Anthocyanins, potent antioxidants in berries, boost cognitive function in people at higher risk of dementia, particularly those with high inflammation.
Anthocyanins, the compounds that give berries their deep red and purple hues, may do more than add color to a meal. Evidence suggests these potent antioxidants protect brain health, particularly in people at higher risk of dementia. A recent study found that anthocyanins improved cognitive function in people with high inflammation levels, but not those with lower inflammation.
Researchers conducted a 24-week randomized, placebo-controlled trial to examine anthocyanins' effects on cognition. They categorized participants into two groups based on inflammation levels, using blood biomarkers to make the distinction. Each participant received either anthocyanins or a placebo, and the researchers measured cognitive function before and after the intervention.
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The cognitive test results indicated that participants with high inflammation experienced marked cognitive improvements after anthocyanin treatment, while those with lower inflammation saw no benefit. Interestingly, participants in the high-inflammation group had higher body mass indexes, greater diabetes prevalence, and lower HDL (“good”) cholesterol levels.
These findings suggest that anthocyanins improve cognitive function among people with high inflammation. Anthocyanins are polyphenolic compounds. Learn more about polyphenols in our overview article.