Natural compounds found in New Zealand black currants have been shown to act on chemicals in the brain that affect mood and mental sharpness — a finding that suggests a new way to boost cognitive function.

The discovery, by scientists at the Plant & Food Research center in New Zealand and Northumbria University in the U.K., could point the way to a new method for treating people with brain disorders such as Parkinson's disease or depression.

The research, published online in the Journal of Functional Foods, showed that compounds in juice from black currants increased the mental performance, mood, and attention in three dozen young people who drank it prior to taking a mentally-taxing test.

The researchers suggested the compounds work by reducing the activity of a family of enzymes called monoamine oxidases, which regulate serotonin and dopamine concentrations in the brain. These chemicals affect mood and cognition, and are the focus for treatments of symptoms associated with Parkinson's disease and mood disorders, including stress and anxiety.

"This study is the first to look at the effects of berry consumption on the cognitive performance of healthy young adults," said lead researcher Arjan Scheepens. "Our previous research has suggested that compounds found in certain berry fruit may act like monoamine oxidase inhibitors, similar to a class of pharmaceuticals commonly used in the treatment of both mood disorders and neurodegenerative diseases like Parkinson's disease.

“This research has shown that New Zealand-grown black currants not only increase mental performance, but also reduce the activity of monoamine oxidases."