Neuroplasticity and Nutrition

Neuroplasticity, defined as the brain’s ability to adapt and change over time, is a growing field in neuroscience due to ongoing research. While there are many different factors that influence neuroplasticity, one key factor that affects the ability of the brain to change is nutrition.1

Human diet can affect many aspects of neuroplasticity, including signaling between neurons and pathways for neurotransmitters.1 Dietary factors can also affect levels of Brain-Derived Neurotrophic Factor (BDNF), and energy metabolism.2 The maintenance of BDNF levels is crucial for the process of hippocampal neurogenesis, the process of the creation of new neurons. 

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Omega-3 fatty acids have long been established to play an important role in brain function. Specifically, they help to maintain the structure and function of neurons, enabling them to perform optimally.1

There are many vegetables, including leafy greens such as spinach, that are rich sources of iron. Iron is an essential nutrient for brain health as it is necessary for carrying oxygen to the brain. The brain has the ability to develop a more efficient pathway for oxygen transport after increasing iron levels, leading to improved concentration levels and cognition. 

After stroke, injury, or accident, doctors make many recommendations for recovery. Following a mediterranean diet is often a standard within the medical community for these illnesses that is understated and may be underestimated by patients and caregivers. However, neuroscience demonstrates that changing diet has the potential to make a large difference in recovery. 

1 Phillips, C. (2017). Lifestyle modulators of neuroplasticity: how physical activity, mental engagement, and diet promote cognitive health during aging. Neural plasticity, 2017(1), 3589271.

2 Works, H. P., NY, N., Rupa, O., & Patient, F. A. Q. (2023). Neuroplasticity and Nutrition: The Role of Diet in Brain Resilience and Repair. Nutrition.