New Research Reveals Plant Compounds That Support Brain Health

New research highlights how certain plant-based foods, including Queen Garnet plums and elderberries may help protect the brain from illnesses through their powerful antioxidant properties. The study, led by Naomi May, a Ph.D. candidate at the School of Medical, Indigenous, and Health Sciences, examined the role of plant compounds in reducing neuronal damage caused by oxidative stress.

The research analyzed how compounds like phenolics, which give plants their vibrant colors, and terpenes, responsible for flavors and fragrances, contribute to neuroprotective effects. Using advanced mass spectrometry techniques, the team identified compounds that could prevent oxidative stress-induced cell death, neutralize harmful reactive species, and bind to metal ions that contribute to brain health issues.

“Many plant-based foods have been shown to benefit our brain and overall health,” May explained. “Why is lemon balm calming? How can sage help the body? Why are elderberries so beneficial to our immune system? We finally have data to begin to answer these questions.”

The study explored six plant-based foods: Queen Garnet plums, elderberries, black pepper, sage, lemon balm, and clove. It also examined supplements rich in astragalus and lemon balm. Results showed these plants and supplements contain high levels of quercetin derivatives, known for their ability to combat oxidative damage and reduce neuroinflammation. Black pepper stood out for its terpene concentration, while astragalus supplements had the highest phenolic levels.

The findings, published in Food & Function, could pave the way for using plant-based foods as part of a strategy to manage neuroinflammatory and neurodegenerative conditions. May emphasized the potential of these compounds, saying, “Understanding the phytochemical profile of plant foods is vital to understanding how they benefit and boost our brain health.”

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