Scientists are proving that what is in the foods we eat can affect the chemical composition of our brain and our mood. Nutrition can affect our cognitive possibilities, including our alertness and our ability to alter the production or release of neurotransmitters, the chemical messangers that carry information from one nerve cell to another. Foods are made up of more than one nutrient, and how these different nutrients interact will affect the production and release of neurotransmitters. The consumption of nutrients (biologically active chemicals), in the form of foods, affects body chemistry which, in turn, affects brain chemistry and function. Neural impulses are largely the result of sodium and potassium exchange, but numerous other such as minerals (iron, selenium and zinc), complex carbohydrates, amino acids (tryptophan and tyrosine), fatty acids, particularly omega - 3 fatty acids, proteins, vitamins, notably vitamins B6, B12, and folic acid, and combination of vitamins A, C, D and E and antioxidants such as quercetin, affect cell membrane permeability, neurotransmitter metabolism and the glial cells that provide structural and nutritional support to neurons. The delicate chemical balance of the brain is somewhat protected by the blood – brain barrier, which restricts entry of certain chemicals to the brain via the blood. Nevertheless, the brain is highly susceptible to changes in body chemistry resulting from nutrient intake and deficiency. The brain receives, stores and integrates sensory information and initiates and controls motor responses. These functions correspond to mental activities and form the basis for behaviour. Thus, theoretically, there is a direct connection between nutrition, brain function and behaviour.