Annual Liversidge Lecture
Chemicals in our Diet May Influence Brain Function
Professor Graham Johnston AM
Department of Pharmacology
University of Sydney
Date: Friday, 22nd November, 2002
Venue: Frensham School, Mittagong
The Liversidge Memorial Lecture was delivered to to Members and Guests of the Royal Society of New South Wales at the Frensham School, Mittagong on Friday 22 November, 2002.
This is a prestigious lecture for current research in the field of chemistry, presented by Professor Graham Johnston AM of the Department of Pharmacology, Sydney University. His topic was Chemicals in our Diet May Influence Brain Function, and it drew an appreciative audience of over 120 people. The subjects of research discussed were plant flavenoids, which are considered important constituents of our diet because of their antioxidant properties. Recent studies have also shown that flavenoids may act on important aspects of brain function. Professor Johnston began with a simple slide describing the need for balance between excitation and inhibition. The results of some of those imbalances were listed. Two extreme examples were epilepsy and schizophrenia. The skills of the lecturer ensured that every member of the audience felt somehow involved in the topic. The effects of flavenoids on human brain functions were clearly described. Of particular interest was the importance of dosage. As an example, chamomile tea causes relaxation (inhibition), whereas green tea is considered a stimulant, in normally consumed quantities. However, in a minute quantity, green tea is also a relaxant. A surprising number in the audience were keen to hear Professor Johnston's advice on the correct dosage for red wine. It apparently aids the memory! Details of the promising research I shall omit, as the full text of Professor Johnston's paper will be published in the Journal.
Professor Johnston reported that he enjoyed delivering the lecture immensely and that those present were the "most exciting audience" that he had spoken to for years.
Summary by D.A. Craddock