The role of plant-based foods in brain aging and the role of digital technologies in healthy aging training

Abstract

This literature review surveys the correlation between the aging of the human brain and the effect of plant-based diets. The search, study and analysis of relevant published research papers revealed that while some cognitive functions remain stable or even improve with advancing age (e.g., crystalline intelligence and judgment abilities), most healthy adults experience age-related declines in a variety of cognitive functions, including spatial orientation, episodic memory, processing speed, language, decision-making abilities, judgment, and abstract thinking. These damaging cognitive changes are amplified and accelerated by common age-related progressive neurodegenerative diseases such as depression and dementia. However, it has become clear that foods and diverse nutrients are biologically interactive, acting in coordination rather than as single physiological agents, hence the true benefit of adherence to the dietary pattern is likely to be due to a complex environment of beneficial effects rather than the contribution of individual components. The current research data suggests that following a healthy dietary programme, such as the Mediterranean diet with the addition of foods rich in fiber, vitamin complexes, minerals and trace elements (strawberries, blueberries, grape juice, etc.) are key factors in increasing the likelihood of healthy brain aging.