Herbs and spices are nutraceutical agents that help to improve memory, concentration, focus and learning while mitigating and protecting against cognitive decline. This time I present garlic and parsley, both highly valued throughout the ages as a culinary spice. They are used widely as a flavouring in cooking, but they have also been used as a medicine throughout ancient and modern history. They improve focus and concentration and enhance memory.
GARLIC (Allium sativa, family of Amaryllidaceae)
Constituents: allicin, citral, geraniol, linalool, phellandrene, s-methyl-1-cysteine sulfoxide
Parts Used: bulb
Main constituents of garlic are allicin, citral, geraniol, linalool, phellandrene, s-methyl-1-cysteine sulfoxide
Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidemia, thrombosis, hypertension, dementia, cancer and diabetes.
Protection afforded by garlic may be extended to its neuroprotective action, helping reduce the risk for cerebrovascular disease and dementia. Experimental evidence has shown that some garlic-derived products have a protective effect against ischemic brain injury. Studies have demonstrated that Aged garlic extract (AGE) can exert neuroprotective effects against neuroinflammation and neurodegeneration.
Researchers has discovered that carbohydrate derivative of garlic known as FruArg offers the brain protection against aging and may prevent age-related neurological diseases such as Alzheimer’s and Parkinson’s.
Onion, scallion, chive, leek, and shallot which are closely related to garlic also possess the beneficial pharmacological properties of garlic.
PARSLEY (Petroselinum crispum, family Apiaceae)
Parts Used: roots, leaves, seeds
Parsley is a source of flavonoids and antioxidants, especially luteolin, apigenin, folate, vitamin K, vitamin C, and vitamin A.
Parsley contains flavonoid called apigenin, which strengthens the connection between nerve cells and promotes communication between nerve cells. This, in turn, can help prevent depression and, according to some research, even reduces the risk of developing Parkinson’s and Alzheimer’s.
Consuming garlic and parsley regularly, not only will make us able to do our job perfectly, but we will still have our strength and energy for our favourite hobbies. Not only do they have a good effect on our memory, but they can also help us overcome our anxiety.
Use them with confidence and enjoy!
by Helena Szollosy, Naturopath, Phyto-therapist