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STAYING SHARP WITH FOOD SCIENCE ‘A strong mind in a strong body’ is an adage that has been wilfully neglected in the last few decades, especially, when it comes to ‘safe and natural’ food crops and toxic chemical-free food products. When the safety, purity and nutritional value of the foods we consume is either suspect or unavailable, there is little chance of remaining healthy past the age of 25. Unhealthy lifestyle, pollution, and demanding work hours add to mental and physical fatigue that festers over a period of time, leading to various ailments associated with being on the ‘fast lane’. Consequently, neurological diseases are adding to the bulk of pre-existing healthcare burden, globally. In recent years, several studies on functional foods, nutraceuticals, and dietary supplements have been initiated to obtain foods with the right ingredients that have fewer side effects and increased therapeutic activity to fight neurological disorders, in particular. However, an important aspect of food-based medicine is its safety. There is still a dire need to explore the right dosage of food ingredients for their safety before they are released into the market for consumption. We take a look at the different attempts being made by the industry and academia players for prioritising brain health and neurological disorders

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