Nutrition for Brain Health and Cognitive Performance

Talitha Best, Louise Dye
CRC Press, 12 Ιουν 2015 - 373 σελίδες
Public awareness of the role diet plays in brain function has been steadily increasing. This has led to significant development of new products, dietary supplements, functional foods, nutraceuticals and public health recommendations for maintaining brain function. Nutrition for Brain Health and Cognitive Performance presents a detailed and innovati

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Genetics of Brain and Cognition and Their Interactions with Dietary and Environmental Factors
Cognitive Assessment Principles Paradigms and Pitfalls
Measuring Mood Considerations and Innovations for Nutrition Science
Glycaemic Control and Cognition Evidence across the Lifespan
Role of LongChain Omega3 Fatty Acids in Cognitive and Emotional Development
Research on the Effects of Vitamins and Minerals on Cognitive Function in Older Adults
Herbal Extracts and Nutraceuticals for Cognitive Performance
Flavonoids and Cognitive Function Evidence and Recommendations from Acute and Chronic Interventions
Using Technology to Improve Cognitive Function Fact or Fiction?
Use of Neuroimaging Techniques in the Assessment of Nutraceuticals for Cognitive Enhancement Methodological and Interpretative Issues
Evidence Innovations and Implications
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Talitha Best is a researcher, practicing psychologist, and lecturer with a passion for solution-oriented thinking and process innovation. Dr. Best addresses critical innovation related to translation of research into workable solutions for researchers, practitioners and industry in the areas of nutrition, food systems and products, brain function and cognitive performance. Dr. Best received her PhD in clinical psychology and nutrition-cognition research from Flinders University, Adelaide, South Australia, and completed a joint postdoctoral position at the Nutritional Physiology Research Centre at University of South Australia (UniSA), Adelaide, and the Centre for Human Psychopharmacology, Swinburne University, Melbourne. Her research and clinical interests focus on the effects of nutrition to improve mood and neurocognitive function.

Louise Dye is Professor of Nutrition and Behaviour in the Human Appetite Research Unit in the School of Psychology, University of Leeds, United Kingdom. She received her BSc in Human Psychology from the University of Aston in Birmingham and her PhD in Psychopharmacology from the University of Leeds. She has held Medical Research Council and Royal Society post-doctoral fellowships in the United Kingdom and Europe, including a Marie Curie Professorial Fellowship in Jena, Germany. Professor Dye is a Chartered Health Psychologist and member of the British Psychological Society. She is Associate Editor of Nutritional Neuroscience and the European Journal of Nutrition and a member of the editorial board of Human Psychopharmacology.

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