Dr. Perlmutter Says “Spice Up Your Brain!”

December 30, 2015 by David Perlmutter WellnessEnglish
Chopping Parsley

You’ve probably not heard of a chemical called apigenin, unless perhaps you are deeply involved in the neurosciences. As it turns out, apigenin is being studied aggressively as a possible key to preserving and even enhancing brain function.

Brazilian researchers have found in laboratory studies that apigenin is able to enhance the growth of brain cells as well as strengthen the connections that form between brain neurons.

Dr. Stevens Rehen, a neuroscientist and author of a new study recently published in Advances in Regenerative Biology, stated “Strong connections between neurons are crucial for good brain function, memory consolidation and learning.”

As is so often the case when these exciting discoveries are revealed, we are left wondering what this means in terms of what we can do with the information. In this case, there’s really good news. Herbs like parsley,thyme, red pepper and chamomile are good sources of apigenin. So there may yet be another good reason to favor these spices in your cooking. Based on this report, you just may be doing your brain a favor!

Dr. David Perlmutter M.D.

About Dr. Perlmutter: David Perlmutter, M.D., is an expert in the human microbiome, a board-certified neurologist, Fellow of the American College of Nutrition, America’s brain-health expert and #1 New York Times best-selling author.

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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