Blueberries linked to lower Alzheimer risk; spice combo enhances taste

A seven‑year observational study of older adults found that eating at least one serving of certain fruits each week, including blueberries, was associated with a 34% lower risk of developing Alzheimer’s disease. A 2024 review in *Frontiers in Nutrition* highlighted blueberries’ high antocyanin content as the most robustly supported fruit for improving cognitive function, processing speed and executive abilities, with trial doses of 75‑180 g per day over 12‑24 weeks.

A lifestyle piece notes that pairing blueberries with a specific spice can make the fruit up to ten times more flavorful, encouraging broader use of the fruit in family meals such as yogurts, cakes and smoothies, and promoting a balanced diet.