High-fat foods affect your child's brain development
November 28, 2016 Source: Beijing Daily
Window._bd_share_config={ "common":{ "bdSnsKey":{ },"bdText":"","bdMini":"2","bdMiniList":false,"bdPic":"","bdStyle":" 0","bdSize":"16"},"share":{ }};with(document)0[(getElementsByTagName('head')[0]||body).appendChild(createElement('script')) .src='http://bdimg.share.baidu.com/static/api/js/share.js?v=89860593.js?cdnversion='+~(-new Date()/36e5)];The latest issue of the British "Molecular Psychiatry" journal published a paper saying that high-fat foods can affect children's brain development, increase the risk of mental illness and dementia such as depression.
Swiss and French researchers fed a group of mice with high-fat, high-sugar foods. After 4 weeks of continuous feeding, the mice's brains slowed down and the changes were noticeable and long-lasting. In addition, the degree of brain damage in juvenile rats is more severe than in adult rats. The researchers found that the level of troponin in the mouse brain was reduced. This protein regulates neuronal synapses, allowing them to change strength and strength as needed, helping to connect neurons. Low levels of filament protein limit the synaptic plasticity of neurons, lower overall cognitive levels, and increase the risk of mental illness. Moreover, low levels of fibroin are one of the markers of high risk of Alzheimer's disease.
The British "Daily Mail" reported on November 15 that one of the researchers, Uls Meyer, of the Swiss Federal Institute of Technology in Zurich, reported that these changes were more due to high-fat foods, for minors, High-fat foods not only cause obesity but also affect the brain.
Anthocyanins widely exist in flowering plants (angiosperms), and their content in plants varies greatly with varieties, seasons, climate and maturity[ 5] According to preliminary statistics, anthocyanins are contained in 27 families and 73 genera, such as purple sweet potato, grape, blood orange, red ball cabbage, blueberry, eggplant, cherry, red berry, strawberry, mulberry, hawthorn, morning glory and other plant tissues. Anthocyanins are mainly used in food coloring, dyes, medicine, cosmetics and so on.
Application
Antioxidant and free radical scavenging function
Anthocyanins belong to bioflavonoids, and the main physiological functions of flavonoids are free radical scavenging ability and antioxidant ability. Studies have proved that anthocyanins are the most effective antioxidants and the most powerful free radical scavengers found by human beings. The antioxidant performance of anthocyanins is 50 times higher than that of VE and 20 times higher than that of VC. Purple Sweet Potato Anthocyanin products can scavenge and inhibit - Oh, H2O2 and other reactive oxygen species, especially - Oh is stronger than ascorbic acid, and the scavenging effect is dose-dependent with concentration.
Anti mutation function
The function of anthocyanins not only makes plants present colorful colors, but also active molecules with health functions such as reducing enzyme activity and anti mutation. Studies have shown that the extract with a certain concentration of anthocyanin can effectively prevent carcinogenesis at different stages, but the individual role of anthocyanin is uncertain, partly because anthocyanin is easy to degrade after bioassay after separation from other stable components such as phenols.
Application in food
With the development of science and technology, people pay more and more attention to the safety of Food Additives. The development and utilization of natural additives has become the general trend of the development and use of additives. Anthocyanins can not only be used as nutritional enhancers in food, but also as food preservatives instead of synthetic preservatives such as benzoic acid, and can be used as food colorants in ordinary drinks and food, which meets people's general requirements for natural, safe and healthy food additives.
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