Brain Foods

The brain, as the central organ of the body, plays a vital role in controlling bodily functions, enabling thought and fostering emotions. To perform efficiently, it requires proper nourishment in the form of essential nutrients. Brain-boosting foods, rich in active ingredients such as zinc, monounsaturated fatty acids, choline, and DHA, have been shown to significantly enhance cognitive performance and memory power. Brain Foods: Nutrition to Optimize Cognitive Performance explores the science of extracting bioactive constituents from natural sources to develop innovative cognitive performance-enhancing foods. It provides insights into the packaging materials required for brain-boosting products and serves as a comprehensive guide for food technologists seeking to create novel memory-enhancing foods from indigenous resources.

The book addresses critical safety and regulatory aspects, offering a global perspective on organizations and initiatives dedicated to advancing brain health through nutrition. A must-have resource for researchers, food technologists, and professionals in the field, it bridges the gap between science and application in the development of brain-boosting foods.

Dr. M. Selvamuthukumaran is currently working as an Associate Professor at Krishna Institute of Science & Technology, Krishna Vishwa Vidyapeeth, Karad, Maharashtra, India. He was a Visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia, and also at Hamelmalo Agricultural College, Eritrea. He received his PhD in food science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is processing underutilized fruits for developing antioxidant-rich functional food products. He has received several awards and citations for his research and has transferred several technologies to Indian firms as an outcome of his research work. He has published several international papers and book chapters in the area of antioxidants and functional foods. He has also guided several national and international postgraduate students in the area of food science and technology.