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A University of Winchester academic hopes to continue his research into foods which boost brain function after taking part in a study which highlighted the benefits of walnuts for breakfast.
Psychology lecturer Dr Adrian Whyte designed the testing procedure for the walnut study, carried out at Reading University, which has attracted national media attention.
The research, published in Food & Function, involved 32 adults aged 18-30 who were asked to eat a walnut-rich breakfast, or a calorie-matched breakfast on separate occasions.
Researchers found that eating 50g of walnuts mixed into muesli and yogurt led to faster reaction times during the day and better memory performance later in the day.
Unlike many previous similar studies employing EEG (electroencephalogram) measures, participants were tested four times during the day rather than just once.
On testing days guinea pigs were asked to wear an EEG cap (like the one pictured ab ove) fitted with electrodes to measure brain activity throughout day.
Participants were tested before eating breakfast and then two, four and six hours after their morning meal.
Cognitive tests showed faster reaction times for the walnut eaters and in tests carried out six hours after breakfast, their memories were shown to have improved.
Blood samples revealed positive changes in glucose and fatty acid levels - both factors that could influence brain function.
Dr Adrian Whyte, Lecturer in Psychology at the University of Winchester
Adrian explained that walnuts offer a rare combination of chemicals to help boost brain function. Not only do they contain higher levels of Omega 3 fatty acids, they also carry protein/peptides, and flavonoids, which are known to promote memory, learning and cognitive function.
“Other foods, notably fruits like blueberries, contain flavonoids but the particular array of chemicals in walnuts may work in a particularly synergistic fashion whereby the protein/peptides regulate the absorption of the Omega 3s which, in turn, regulate the absorption of the flavonoids,” said Adrian.
Professor Claire Williams, who led the research from the University of Reading, said: “This study helps strengthen the case for walnuts as brain food. A handful of walnuts with breakfast could give young adults a mental edge when they need to perform at the top of their game. It's particularly exciting that such a simple dietary addition could make a measurable difference to cognitive performance."
Adrian, who has moved to Winchester since the Reading study was completed, hopes to continue his research into the effects of flavonoids on memory and behaviour and is currently investigating the effects of cocoa flavanols on memory performance in similar to real life environments.
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