Iconic British yeast extract Marmite may affect brain function, according to researchers at the University of York.
The study, published in the Journal of Psychopharmacology, found that those who ate the product had an apparent increase of a chemical messenger associated with healthy brain function.
Participants consuming a teaspoon of Marmite every day for a month, compared to a control group who consumed peanut butter, showed a substantial reduction of around 30 per cent in their brain’s response to visual stimuli, measured by recording electrical activity using electroencephalography (EEG).
Researchers think this may be due to the prevalence of vitamin B12 in Marmite increasing levels of a specific neurotransmitter – known as GABA – in the brain.
Anika Smith, PhD student in York’s Department of Psychology and first author of the study, said: “These results suggest that dietary choices can affect the cortical processes of excitation and inhibition – consistent with increased levels of GABA – that are vital in maintaining a healthy brain.
“As the effects of Marmite consumption took around eight weeks to wear off after participants stopped the study, this suggests that dietary changes could potentially have long-term effects on brain function.
“This is a really promising first example of how dietary interventions can alter cortical processes, and a great starting point for exploring whether a more refined version of this technique could have some medical or therapeutic applications in the future. Of course, further research is needed to confirm and investigate this, but the study is an excellent basis for this.”