A research on black and green tea conducted by the University of Newcastle showed that these types of teas slowed down the activities of the enzyme acetylcholinesterase in the brain. This enzyme causes the breakdown and reduction of the chemical transmitter acetylcholine. A reduction of this chemical transmitter causes Alzheimer's, which is a degenerative memory loss illness. The study found that drinking tea could slow down the rate at which a person loses his memory, especially in old age. But even for younger consumers, black and green teas are effective memory boosters.
Caffeine, the primary substance contained in coffee, is well known as a psycho stimulant. A study carried out by French researchers and published in a 2007 issue of "Neurology" showed that caffeine can delay the start of dementia or memory loss, especially in women. As a psycho stimulant, caffeine enhances activities in the parts of the brain that are responsible for short-term memory. However, extra consumption of caffeine can over stimulate the nervous system, causing an addiction and emotional fatigue.
According to a study by neuroscientists from Glasgow Caledonian University, fizzy glucose drinks such as soda and soft drinks can boost memory. This is because the drinks which contain sugar cause the brain part related to memory (hippocampus) to increase its activities. The positive effect of fizzy drinks is found to be applicable to both older and younger consumers. Soft drinks which are high in sugar are usually discouraged by health experts on the basis that an over consumption of these drinks can lead to lifestyle diseases such as obesity and diabetes.
Cocoa drinks which are made from black chocolate help the memory and cognitive skills of individuals. This is because black chocolate has flavanols which increase blood flow to memory-related areas of the brain such as the hippocampus. Additionally, cocoa also boosts the functioning of the brain for older people and for those who suffer sleep deprivation and fatigue. These findings were arrived at by Ian Macdonald who is a professor of metabolic physiology at the University of Nottingham.