Blueberries, Concord grapes and other Fruits and Vegetables Helpful for Slowing Memory Decline in Older Adults.

A number of studies with older humans have reported that eating 5 or more fruits and vegetables daily significantly reduces risk of developing Alzheimer’s disease and other forms of loss of memory and mental function. Animal studies have reported that consumption of blueberries, red or purple grapes or grape juice, pomegranates and walnuts provide considerable protection against the development of Alzheimer’s. All 4 of these foods are rich in plant produced chemicals called phytochemicals, while walnuts are also fairly high in omega 3 fats.

Some recent studies have reported that daily consumption of either blueberry juice or Concord grape juice can improve mental function in elderly humans. An Ohio studied the effects of consuming either about half a liter (a little more than a pint) of blueberry juice or a non juice containing placebo beverage.  The subjects were over 70 years of age (average age 76 years) in good general health but with some memory decline.  After 12 weeks, several forms of memory were significantly improved in the 9 subjects receiving the blueberry juice but memory remained unchanged in the 7 subjects given placebo.  A similar study reported that consumption of half a liter of Concord grape juice for 12 weeks significantly improved memory in older adults, while those who consumed a placebo beverage had no improvement in memory. Both blueberries and Concord grapes are rich in phytochemicals which may improve and preserve mental function. 

While blueberry juice and Concord grape juice are very nutritious, they also contain a fair amount of simple sugars. Eating the whole blueberry or Concord grape fruits would probably also result in memory gains. Eating the whole fruit would probably be better for the Kaufman phase diets since the whole fruits have more fiber and lower concentrations of simple sugars as compared to juices.

This research was conducted by Dr. Krikorian and colleagues at the University of Cincinnati, Ohio.  The work is now in press at the British Journal of Nutrition and the Journal of Agricultural and Food Chemistry.