Marmite could help fight against dementia, new research says

From: FoodBev

It’s more renowned for its divisive taste than its functional benefits – but new research in the UK has found that the spread Marmite could help to prevent the onset of Alzheimer’s disease.

Scientists from York University found that the Unilever spread increases levels of GABA – the main neurotransmitter which ‘turns down the volume’ in the brain and protects against a host of disorders including dementia.

Participants who consumed a teaspoon of Marmite every day for a month recorded a dramatic 30% reduction in their response to visual stimuli – a sign that their brains were healthier – when compared to a control group who were eating peanut butter.

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Foods high in vitamin B12

The researchers used a teaspoon of Marmite to test the effect of vitamin B12 on the brain’s production of the neurotransmitter GABA. But Marmite isn’t the only dependable source of vitamin B12. Some others include (with amounts per 100g):

● Cooked clams – 98.9 micrograms
● Beef – 83.1 micrograms
● Mackerel – 19 micrograms
● Crab – 11.5 micrograms
● Marmite – 10 micrograms

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The researchers believe that the benefits are derived from the prevalence of vitamin B12, which incidentally is not found in Vegemite. Vitamin B12 is believed to fuel production of GABA; a lack of GABA in the brain is linked to several serious neurological disorders including Alzheimer’s, Parkinson’s and Huntingdon’s diseases.

“The high concentration of vitamin B12 in Marmite is likely to be the primary factor behind results showing a significant reduction in participants’ responsiveness to visual stimuli,” concluded psychologist Dr Daniel Baker from York University.

The nutrient makes red blood cells and protects the nervous system. It helps release energy from food and processes folic acid. The researchers, whose findings are published in the Journal of Psychopharmacology, said Marmite contains 116 times more B12 than peanut butter.

First author Anika Smith said: “These results suggest dietary choices can affect the cortical processes of excitation and inhibition – consistent with increased levels of GABA – that are vital in maintaining a healthy brain.

“As the effects of Marmite consumption took around eight weeks to wear off after participants stopped the study, this suggests that dietary changes could potentially have long-term effects on brain function.

“This is a really promising first example of how dietary interventions can alter cortical processes and a great starting point for exploring whether a more refined version of this technique could have some medical or therapeutic applications in the future.

“Of course, further research is needed to confirm and investigate this, but the study is an excellent basis for this.”

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