长期食用皮肤烤花生可以改善大脑血管功能和记忆力:一项随机,单盲,对健康老年人进行受控交叉试验
Lucia Kerkhof1, Ronald P Mensink1, Jogchum Plat1
1Department of Nutrition and Movement Sciences, NUTRIM Institute of Nutrition and Translational Research in Metabolism, Maastricht University Medical Center (MUMC)+, 6200 MD, Maastricht, the Netherlands.
Clinical nutrition (Edinburgh, Scotland)
|November 8, 2025
概括
每天食用皮面烤花生可以改善老年人的脑血管功能和口头记忆. 这表明花生可以通过增强血液流动来支持认知健康.
科学领域:
- 神经科学是一个神经科学.
- 营养科学 营养科学
- 老年学是一门学科.
背景情况:
- 与年龄相关的认知能力下降与大脑血管功能减弱有关.
- 花生消费可能会提高认知表现,但机制尚不清楚.
- 这项研究调查了皮肤烤花生对老年人大脑血管和认知的长期影响.
研究的目的:
- 评估每天食用皮肤烤花生对健康老年人大脑血管功能的影响.
- 评估花生摄入量对认知表现的影响,包括口头记忆,执行功能和精神运动速度.
- 探索将花生消费与认知益处联系在一起的潜在机制.
主要方法:
- 一个随机的,单盲的,受控的交叉试验,涉及31名健康的老年人 (67±4岁).
- 参与者每天摄入60g皮烤花生或没有花生16周,有8周的洗期.
- 使用全球脑血流 (CBF) 通过动脉旋转标记MRI测量大脑血管功能;使用CANTAB评估认知表现.
主要成果:
- 花生消费显著增加了全球CBF的3.6%和灰质CBF的4.5%.
- 语言记忆,特别是延迟回忆,提高了5.8% (1.4个字是正确的).
- 没有观察到对执行功能或精神运动速度有显著影响. 系统性和脉压力下降.
结论:
- 在健康的老年人中,每天摄入16周的皮肤烤花生可以增强大脑血管功能.
- 改善的口头记忆可能与观察到的血管益处有关.
- 花生消费是一个潜在的饮食策略,可以支持老年人群的认知健康.
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