Milk consumption increases the levels of a naturally-occurring antioxidant in the brain which is in charge of resisting damage caused during the normal metabolic process – according to a study.

Research published in The American Journal of Clinical Nutrition shows this antioxidant, called glutathione, can stave off ‘oxidative stress’, which is associated with a number of conditions including Parkinson’s disease and Alzheimer’s disease.

“Antioxidants are a built-in defense system for our body to fight against this damage and the levels of antioxidants in our brain can be regulated by various factors, such as diseases and lifestyle choices,” said the study’s co-author In-Young Choi, PhD.

Professors at the University of Kansas Medical Centre asked 60 older adults about their diets in the days leading up to brain scans, which they used to monitor levels of glutathione in the brain.

Participants who had indicated they had drunk milk recently had higher levels of the antioxidant in their brains.

The closer these older adults came to the recommended daily intake of three dairy servings per day, the higher their levels of glutathione were.

“You can basically think of this damage [‘oxidative stress’ that occurs during the metabolic process] like the build-up of rust on your car,” said Debra Sullivan, PhD, professor and chair of dietetics and nutrition at KU Medical Center. “If left alone for a long time, the build-up increases and it can cause damaging effects.”

Choi added: “If we can find a way to fight this [‘oxidative stress’-related damage] by instituting lifestyle changes including diet and exercise, it could have major implications for brain health.”