Vitamin K can play a more important role in brain function, especially as expected. This vitamin (vitamins included in green vegetables such as spinach, kale, broccoli), known as a role in blood coagulation, can also keep memory and learning.
In the study of Jean Mayer Usda Human Nutrition Research Center TUFTS UniversityScientists have explored how much it can affect the information processing ability of the brain with low vitamin K intake.
This study focused on the hippocampus that controls learning and memory.
Brain-Vitamin K connection
Using middle-aged rodents, the researchers observed how vitamin K-deficiency affected brain function for six months.
The team analyzed Menaquinone-4, the form of vitamin K commonly found in brain tissues. This nutrient -free mouse has made significant changes in behavior and brain structure.
“There is also a study that shows that vitamin K contributes to brain function and that brain function has decreased in aging.
“Vitamin K seems to have a protective effect. Our research is trying to understand the basic mechanism of the effect, so one day you can target these mechanisms.”
Vitamin K deficiency affects learning
In order to test memory and learning skills, researchers performed mice and behavioral evaluations. One of these tasks, a new target recognition test revealed that the vitamin K-deficiency mouse struggled to distinguish between new objects. This informed the clear decline of memory.
In another test, the mouse had to find a hidden platform in the water pool. Again, people who lack vitamin K took more noticeably longer to find out the task.
The results pointed out a wider problem in how the brain processes and maintains new information. Brain tissue analysis supported this. Scientists have found new neurons, especially teeth and areas in the hippocampus.
Zheng said, “Nerve creation is thought to play an important role in learning and memory, and the damage can contribute directly to the cognitive reduction observed in this study.
Inflammation and brain aging
In addition to few new brain cells, the team found an increase in inflammation in the vitamin K-deficiency mouse. They discovered microcyte cells more active than the immune cells of the brain.
This cell usually helps to maintain brain health, but over -active state can cause long -term inflammation. This kind of chronic inflammation is a contributor known to age -related cognitive problems and neurochromatic diseases.
The result is attractive, but researchers do not advise people to rush to supplementary passages. There are a lot of vitamin K foods such as green leaf vegetables such as Kale, Collard Greens and SWISS CHARD, with kiwi, asparagus, avocados and blueberry.
Sarah Booth, director of the Research Center and senior author of the research, said, “People must eat a healthy diet, they must eat vegetables.
Long -term brain health improvement
The booth teams work closely with scientists of Rush University Medical Center, who conduct observations of human observation. Meanwhile, TUFTS researchers work with animal models to better understand biology.
The booth said, “We know that healthy diets are effective and those who do not eat a healthy diet do not live long or cognitive.
“By choreographing the research of animals and humans, we can do better things to improve brain health in the long run by identifying and targeting certain mechanisms.”
Tomorrow’s sharper meals
This study strengthens the idea that what we eat does not only affect our bodies, but also affects our hearts.
Vitamin K may not be the only solution for preserving brain health, but regularly making a lot of green green into a part of the food can be a smart and simple step toward better aging.
Nutrition is just a piece of puzzle, but it is a piece that we can control. Plan your meals to focus on unprocessed foods and eat a variety of nutrients.
The diet can now reduce the risk of cognitive reduction later. And sometimes small habits, such as eating more vegetables, can make meaningful changes in the way our age.
The entire study was published in the journal. Nutrition journal.
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