A DISH THAT IS GOOD FOR OUR BRAIN

The brain is certainly one of the most important organs of our body , and is the seat of all higher cognitive functions such as memory and language.

To maintain its proper functioning and preserve it from a possible decline and the onset of neurodegenerative diseases such as Parkinson's, Alzheimer's and Huntington's chorea , would rescue according to a study conducted by researchers at the Karolinska Institute in Sweden, Omega 3 (fatty essential fatty acids ) that contribute significantly to the proper development and proper functioning of the brain.

The omega 3 has the role of modulators of neuronal functions and organizes the mechanisms of oxidative stress . The most important omega-3 in neurons is the DHA,  it would be responsible for the development of some neurological disorders, including Alzheimer's disease. According to the study by researchers at the Karolinska Institute ( conducted on a population of sixty ) in patients with Alzheimer's may have lost the final phase of the normal inflammatory process. In the brain and in the cerebrospinal fluid of these subjects, the amount of molecules needed for recovery of the tissues through the elimination of harmful inflammatory substances would be lower than normal and this would be just to irreversibly impair the functions of the memory.

In healthy subjects the inflammatory state ends with a process called 'resolution' , which is set to be " pro - resolution mediators specialized " molecules that can cleanse the tissues by microorganisms and to remove the debris of dead cells . It is a mechanism of phagocytosis -stimulating tissue repair, fundamental process that would not occur in patients with Alzheimer's disease, in which inflammation is not only endures , but there is the release of toxic inflammatory substances responsible for progressive damage that can lead to brain death.

The Swedish researchers have hypothesized that stimulating the resolution of inflammation in AD could reduce neuronal death in the brain with benefits not indifferent in the progression of the disease. Therefore preserve the brain matter from the attacks of old age seems to be possible thanks to the introduction of a diet rich in omega 3 which fish such as salmon and oily fish are particularly rich .

If we wish that our memory will remain unchanged over time and may turn away the risk of cognitive degeneration , it might be useful to adopt a diet rich in omega 3; this type of scheme in fact would appear to be associated with a significantly lower level of amyloid beta protein ( A beta ) which would be charged to the formation of amyloid plaques present in the brains of those affected by Alzheimer's. And here's a recipe prepared by renowned chef Vincenzo Candiano (Michelin stars), made with tuna, which thanks to the cooking method used can maintain unchanged its contribution in omega 3.

" Caponata light and mackerel "

Caponata

· Eggplant , peeled 100 g

· Red peppers 50 gr

· 50 g celery green

· 25 g zucchini

· 45 gr onion

· Red tomato 130 gr

· Desalted capers 10 g

· 13 gr pine nuts

· 15 grams shelled hemp seeds

· Black olives from the brine 15 grams (only the pulp)

· Chopped mint

· 25 gr mackerel

bitter-sweet

· Orange honey 40 gr

· Red wine vinegar 40 gr

Preparation:

Cut into cubes of 1 cm on each side of the eggplant, peppers, zucchini , celery vacuum packing them except the celery that should be closed separately. Cut the onion into four pieces, remove the flaps and vacuum pack.

Do this by cooking : eggplant, celery and zucchini 95 ° C steam for 15 minutes

peppers, onion 95 ° C steam for 50 minutes to cool Just finished cooking , open the envelopes and mix them together.

Peel the tomatoes and cut into large pieces and cook in a covered pot for 10 minutes, cool and frullarvi in hemp seeds, add the vegetables. Bring to a boil the vinegar with honey, and when the mixture is cold, pour it over the vegetables , mix well, add the olives , capers , mint and pine nuts .

Mackerel fillet, strip, condition under vacuum and steaming at 54 ° C for 6 minutes, cool in ice water. Pull out of the bag and place it on the caponata in an airtight container and cook for 12 hours in the fridge. Serve at room temperature.

Bon appetit !

Andrea Busalacchi