Nutrients: Berries May Improve Memory in Mild Cognitive Impairment

Researchers at the University of Campinas have found that regular consumption of berries slightly improves memory in people with early signs of cognitive impairment, while also reducing inflammation and improving insulin sensitivity in obesity. The results of their analysis of clinical studies were published in Nutrients.

The authors analyzed clinical research published over the past 20 years. Various studies examined how berries affect memory, attention, and other cognitive functions, as well as markers associated with excess weight: inflammation, insulin resistance, satiety hormones, and gut–brain interactions.

The most consistent results concerned memory. Improvements were modest but replicated across studies, particularly in people with mild cognitive impairment—a condition that can precede dementia.

Researchers attribute the effect to polyphenols, biologically active compounds abundant in berries. These compounds help reduce chronic inflammation and oxidative stress, which are often associated with obesity and accelerate age-related cognitive decline.

However, the scientists emphasize that it is too early to claim that berries can prevent dementia. Evidence of their impact on key neurodegeneration markers, such as β-amyloid and tau protein, in human studies remains insufficient.

Nevertheless, the authors note that including berries in the diet may be a simple and safe way to support memory and metabolic health, especially in individuals with excess weight.

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