In a medical study recently published in journal Neurology, researchers at Rush University Medical Center in Chicago found that people who ate 1-2 servings of dark green leafy vegetables each day had better brain health. They experienced fewer memory problems and less cognitive decline as they aged compared to people who rarely ate dark green leafy vegetables.
Lead scientist Dr. Martha Morris found that those who included such salad greens as spinach, chard, kale, arugula, and collards had brains that were roughly 11 years younger compared to those who consumed the least amount of such foods. According to Dr. Morris, “Daily consumption of leafy greens may be a simple and effective way to protect against loss of memory and other cognitive abilities.”
Comments: Brain-healthy nutrients found in dark, leafy greens include vitamins E and K, magnesium, kaempferol, and naturally-occurring nitrates. To learn about additional foods and nutrients that can protect your brain as you age, click here and here.
