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Abby's Magazine - November/December 2015 | Page 35 blood levels of granulocyte colony-stimulating factor (G-CSF). Both higher G-CSF levels and long-term administration of caffeinated coffee have been shown to enhance working memory. Chlorogenic acid, an antioxidant polyphenol present in coffee, has been shown to reduce blood pressure, systemic inflammation, risk of type 2 diabetes, and platelet aggregation. In one study, when mice with impaired short-term or working memory were given chlorogenic acid, their cognitive impairment was significantly reversed. Polyphenol availability varies with how long coffee beans are roasted and the roasting method itself. All roasting destroys some polyphenols, the most important being chlorogenic acid. However, there is a patented roasting process that returns polyphenol content back to the coffee beans allowing for a substantially increased polyphenol content compared to conventionally processed coffee. Another excellent source of chlorogenic acid is green coffee extract. 2. Green Tea The flavonoids in green tea, known as catechins, have been shown to possess metal-chelating (binding) properties, as well as antioxidant and anti-inflammatory effects. Animal studies have demonstrated that the main flavonoid in green tea, epigallocatechin gallate (EGCG), along with other tea catechins, can decrease levels of amyloid beta in the brain, and suppress amyloid beta-induced cognitive dysfunction and neurotoxicity. Studies propose that green tea catechins also act as modulators of neuronal signaling and metabolism, cell survival-and-death genes, and mitochondrial function. Recently, population based studies have determined that intake of catechins in both green and black tea may reduce the incidence of Alzheimer's disease and dementia. 3. Resveratrol Resveratrol – a polyphenol found in Japanese knotweed, red wine, and grapes – has been shown to reduce amyloid beta levels, neurotoxicity, cell death, and degeneration of the hippocampus, as well as prevent learning impairment. Several studies indicate that moderate consumption of red wine, in particular, is associated with a lower incidence of dementia and Alzheimer's disease. Red wine also contains many phenolic antioxidant compounds that, research suggests, impede the pathological progress of Alzheimer's disease. It has also been observed that stilbenoids – derivatives of resveratrol – lower amyloid beta peptide aggregation in Alzheimer's models. Resveratrol has been shown to selectively neutralize detrimental clumps of amyloid peptides while leaving benign peptides intact as well. 4. Grape Seed Extract Grape seed extract contains potent antioxidants called proanthocyanidins. In laboratory experiments, animal neurons were treated with grape seed extract before being exposed to amyloid beta. Unlike the untreated neurons that readily accumulated free radicals and subsequently died, the cells treated with grape seed extract were significantly protected. In another animal study, administering grape seed polyphenols reduced amyloid beta aggregation in the brain and slowed Alzheimer's disease-like cognitive impairment. 5. Magnesium Magnesium is involved in the functioning of NMDA- type glutamate receptors, which are integral to memory processing. Studies have found that imbalance of serum magnesium levels causes cognitive impairment. Recently, scientists have discovered that a specially formulated magnesium compound called magnesium-L- threonate (MgT) boosts brain levels of magnesium more efficiently than other forms of magnesium. These higher brain levels of magnesium improved synaptic signaling, which is essential for proper neuronal and cognitive function, as well as enhanced long-term learning and memory. Testing of MgT on animals showed a substantial improvement in memory, especially long- term memory.