A diet based on multiple functional concepts improves cognitive performance in healthy subjects

Nutrition & Metabolism

Table 3 Proposed functional action and average content of active components in the active diet

Active components	Main functional role	Contents in the AD (g/day)
Active components	Main functional role	Women	Men
Soybean/soy protein	Cholesterol-lowering, anti-inflammatory [40, 41]	21	25
VISCOUS FIBERS
b-glucans	Cholesterol- lowering, prebiotic, GI-reducing [21, 42, 43]	5.8	6.2
Guar gum		5.6	6.7
Total		11.4	12.9
n-3 PUFA (20:5 + 22:6)	Triglyceride-lowering, anti-inflammatory [32, 33]	2.4	3.0
Almonds	Cholesterol-lowering [40, 44]	28	28
Plant stanols	Cholesterol-lowering [40, 45]	2.0	2.7
Cinnamon	Antioxidant [46]	3.0	3.0
Blueberries	Antioxidant, prebiotic [47]	74.5	94.5
Vinegar	GI –reducing [48]	22.5	22.5
Probiotic	Anti-inflammatory [49]	0.1 (10¹⁰ CFU)	0.1 (10¹⁰ CFU)
Whey protein*	GI-reducing [50]	4.3	4.3

*Whey protein (10 g) was only consumed simultaneously with high GI meals (potatoes, parsnip), 3 times per week.

ISSN: 1743-7075