Dr. Adrian Whyte, a psychological instructor, designed the test procedure of Walnut Study and was carried out at Reading University to attract the attention of the national media.
The study, published in Food & Function, called for 32 adults between 18 and 30 years of age to eat breakfast or calorie -rich breakfast in walnuts.
The researchers found that 50g of walnuts were mixed with MUESLI and YoGHURT, leading to faster reaction time and later better memory performance.
Unlike many previous similar studies that use EEG (ElectroEncephalogram) measurements, participants were tested four times a day, not just once.
Read more: The University of Winchester secures four BUCS regional titles.
On the test day, Guinea Pig was asked to measure brain activity all day long by wearing an EEG cap equipped with an electrode.
Participants tested before breakfast and tested 2, 4 and 6 hours after breakfast.
Cognitive test showed a faster response time for people who eat walnuts, and after 6 hours of breakfast, memories were improved.
Blood samples showed the transformation of glucose and fatty acid levels that can affect brain function.
Dr. WHYTE explained that walnuts provide a rare combination of chemicals that will help to improve brain function.
They carry protein/peptides and flavonoids known to contain higher levels of omega -3 fatty acids, as well as to promote memory, learning and cognitive function.
Read more: Winchester University Symposium to promote sustainability
“Fruits, such as other foods, especially blueberry, contain flavonoids, but walnuts are especially operating in a synergistic manner, which controls the absorption of omega 3S, which controls the absorption of flavonoids.”
Professor Claire Williams, who led the study of Reading University, said: “This study helps to strengthen the case as a walnut brain food.
“A few walnuts with breakfast can give young people a mental advantage when they need to perform at the top of the game.
“It is especially interesting that such a simple Korean food can make a difference that can be measured on cognitive performance.”
Dr. WHYTE, who moved to Winchester after the completion of reading research, hopes to continue his research on the effects of Flavonoids on memory and behavior, and is currently investigating the effects of cocoa flavanol on the actual environment.
