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Tofu is rarely seen as a brain-enhancing food. While it is primarily recognized as a source of plant-based protein, its unique composition and nutritional profile have been studied in relation to neurological well-being. Tofu contains essential amino acids, such as tryptophan, an essential amino acid that our bodies can not produce on their own. Foods like tofu, eggs, nuts, and seeds are all good sources of tryptophan. Our bodies use this amino acid to make serotonin, a neurotransmitter involved in regulating mood and making us happy.
Tofu is rich in iron, calcium, and magnesium, all of which play crucial roles in maintaining brain health and cognitive function. These nutrients support neurotransmitter synthesis (the making of neurotransmitters like serotonin), enhance neuronal signaling, and contribute to the structure and integrity of brain cells.
Along with providing our body with an important protein, tofu contains phytochemicals like isoflavones. Phytochemicals are naturally occurring chemicals found in plants. “Phyto” is Greek for “plant” so phytochemicals literally mean plant chemicals. Plants produce phytochemicals to protect themselves from insects, diseases, and ultraviolet (UV) radiation. When we consume these plants or plant-based foods, these phytochemicals can have positive effects on our health. Some examples of common phytochemicals include carotenoids in carrots, lycopene in tomatoes, flavonoids in berries, and isoflavones in soybeans. Consuming phytochemicals in a balanced manner has been linked to potential neuroprotective effects, such as the prevention of age-related cognitive decline and reduction of the risk of neurodegenerative disorders (think Alzheimer’s disease, Parkinson’s disease, etc.).
