Don't be shy to grab a few extra walnuts - the nut can actually improve your memory, according to a new UCLA study.
The UCLA researchers looked at Americans who are 20-years-old and above in the first large representative analysis of walnut intake and cognitive function. The researchers administered six cognitive tests to each of the study participants to measure their memory.
The test showed that the higher a person's walnut intake was, the better they did on the cognitive test, according to a UCLA-issued news release.
"It is exciting to see the strength of the evidence from this analysis across the U.S. population supporting the previous results of animal studies that have shown the neuroprotective benefit from eating walnuts; and it's a realistic amount - less than a handful per day (13 grams)," Dr. Lenore Arab, the lead researcher in the study, said in the release. "The study adds to a growing body of research surrounding walnuts' positive effect on reducing cognitive impairment and overall brain health, which includes the possible beneficial effects of slowing or preventing the progression of Alzheimer's disease in mouse models."
Walnuts have such a great effect of cognitive functions because of several of its active ingredients, according to the release. This includes the high antioxidant content of walnuts (3.7 mmol/ounce), the combination of numerous vitamins and minerals, and they carry a significant source of alpha-linolenic acid (2.5 grams per ounce) - a plant-based omega-3 fatty acid with heart and brain-health benefits.
An estimated 35.6 million in the worls suffer from Dementia - a syndrome that effects the memory. This number is expected to double by 2030 and more than triple by 2050, according to the World Health Organization.
Perhaps an extra handful of walnuts a day can keep this condition from rapidly increasing.
"It isn't every day that research results in such simple advice - eating a handful of walnuts daily as a snack, or as part of a meal, can help improve your cognitive health," Arab said in the release.
The study was published in the Journal of Nutrition, Health and Aging.
