Literature DB >> 18683195

Improved cognitive performance after dietary supplementation with a Pinus radiata bark extract formulation.

Andrew Pipingas1, Richard B Silberstein, Luis Vitetta, Cindy Van Rooy, Elizabeth V Harris, Joanna M Young, Christopher M Frampton, Avni Sali, Joseph Nastasi.   

Abstract

Dietary interventions may have the potential to counter age-related cognitive decline. Studies have demonstrated an improvement in age-related cognitive impairment in animals after supplementation with plant extracts containing flavonoids but there are few human studies. This double-blind, controlled study examined the effects on cognitive performance of a 5 week supplementation with Enzogenol Pinus radiata bark extract containing flavonoids, in 42 males aged 50-65 years, with a body mass index >25. Participants were supplemented for 5 weeks either with Enzogenol plus vitamin C, or with vitamin C only. A battery of computerized cognitive tests was administered, and cardiovascular and haematological parameters were assessed prior to and following supplementation. The speed of response for the spatial working memory and immediate recognition tasks improved after supplementation with Enzogenol plus vitamin C, whereas vitamin C alone showed no improvements. A trend in a reduction of systolic blood pressure was observed with Enzogenol plus vitamin C, but not with vitamin C alone. The blood safety parameters were unchanged. The findings suggest a beneficial effect of supplementation with Enzogenol on cognition in older individuals. Larger studies are needed to ascertain its potential as a preventive treatment for age-related cognitive decline.

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Year:  2008        PMID: 18683195     DOI: 10.1002/ptr.2388

Source DB:  PubMed          Journal:  Phytother Res        ISSN: 0951-418X            Impact factor:   5.878


  26 in total

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Review 8.  Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases.

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Review 9.  Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food-Current State of Knowledge.

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