Boost Your Brain Power Naturally

by WiredBerries Editors — November 9, 2007

The popular herb of many Italian dishes, rosemary, was found by a collaborative group from the Burnham Institute for Medical Research and Iwate University in Japan to contain ingredients that fight off free radical damage in the brain. Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region and a member of the mint family Lamiaceae, which also includes many other herbs. And don't think you have to get it fresh either. Rosemary, in the dried form, is extremely high in iron, calcium, and Vitamin B6. In fact, some research suggests it may be more nutrient rich in its dry form than fresh. It's a great herb for fish, certain pasta dishes, sauces and barbequing.

The researchers found that the active ingredient, known as carnosic acid (CA), can protect the brain from stroke and neurodegeneration such as Alzheimer's disease and from the effects of normal aging. Although researchers are patenting more potent forms of isolated compounds in this herb, unlike most new drugs, simply using the rosemary in its natural state may be the most safe and clinically tolerated because it is known to get into the brain and has been consumed by people for over a thousand years. Although this research may be "new" in modern times, it's actually something ancient healers already knew. The herb was used in European folk medicine to help the nervous system.