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Jean-Marie Bourre

Food for the Brain The Latest Knowledge

What should we eat to ensure that our minds function as well as possible? In this book, Jean-Marie Bourre celebrates the joys of the gourmet brain and explores, in fascinating detail, the chemistry of the food we eat and its effects on our brains.
This guide to nutrition tells us what to eat to enhance our attention, memory, energy and feelings of fulfilment.

“The keys to nutrition that will ensure that our neurones and our moods are in top form,” L’Officiel

A member of the French Academy of Medicine, Jean-Marie Bourre formerly directed a research team specialising in the chemistry of the brain and its links to nutrition, at the Institut National de la Santé et de la Recherche Médical (INSERM). He was one of the scientists who discovered the effects of Omega-3 fatty acids on the brain.
He is the author of La Vérité sur les Oméga-3 (2004), Les Aliments de l’intelligence et du plaisir (2001), La Diététique de la performance (1995, paperback edition, 2003), De l’animal à l’assiette (1993), Les Bonnes Graisses (1991) and La Diététique du cerveau (1990, paperback edition, 2000).