The human brain is composed of a high concentration of lipids, many of which are phospholipids and their derivatives. Diets rich in essential fatty acids improve brain function and efficiency. However, the essential fatty acids are polyunsaturated, and this increases the susceptibility of the brain to free radical damage. Free radical damage is highly detrimental to the long term health of the brain and a significant factor in the development of dementia and mood disorders. Because the brain is composed of high amounts of fat, the best antioxidants are those that protect fats. Of these the most useful is perhaps the vitamin E vitamers that are composed of the tocotrienols and the tocopherols. These vitamins accumulate in cell membranes and protect the fatty acids for free radicals which lower the risk of lipid peroxidation and disease. Nature has cleverly packages polyunsaturated fatty acids with vitamin E in the most common source, nuts and seeds, and so consumption of these foods negates the necessity to consume additional vitamin E.
Eat Well, Stay Healthy, Protect Yourself
RdB
