Researchers from the Illawarra Health and Medical Research Institute (IHMRI) are investigating how the chemicals found in cherries affect brain function in older adults, particularly those with dementia.

Initial findings by nutritionist Katherine Caldwell, Associate Professor Karen Charlton and psychologist Steven Roodenrys show that the summer staple can pack quite the nutritional punch.

"We're interested in the red/purple compounds found in a whole range of fruit and vegetables, which have been shown to have a range of health properties that protect people against things like cardiovascular disease and certain cancers," Ms Caldwell said.

"Red cherries and other berries are full of these flavonoids and we have been using these in trials to see how they can impact upon brain function.

"One of those studies conducted on 50 people with mild dementia over a 12-week period has shown that consuming a serving of cherries a day has resulted in significant improvements in memory.

"It's really exciting as a nutritionist to see that even small dietary changes can make a marked improvement on something like memory in such a short period of time."

Ms Caldwell said the research was of major public significance, with dementia the most common mental and behavioural disorder in Australia.

Many older Australians were worried about declining memory, she said. With no cure for dementia it was important to understand how lifestyle factors such as diet could protect memory and brain function as people aged.

The IHMRI research team was now looking for participants to take part in new studies next year. "We will be working in collaboration with researchers from the Department of Agriculture, Fisheries and Forestry in Queensland who are researching a new type of plum," Ms Caldwell said.

"We want to see how the purple flavonoids in these plums impact on short and long-term brain function in both young and older adults."