Adding a daily serving of green leafy vegetables to your diet may be a simple way to help promote brain health,” says nutritional epidemiologist Martha Clare Morris, ScD, who led a study group at Rush University Medical Center in Chicago.
Morris and her team asked 960 older people, none of whom had dementia, to fill out questionnaires on how often they ate green leafy vegetables. Participants were assigned to five groups depending on how much leafy greens they ate in a day.
The volunteers’ thinking and memory skills were tested yearly. Over a 10-year follow up period, those who ate the most greens experienced slower brain aging; the difference between the highest- and lowest-consumption groups was equivalent to an 11-year age difference. Those results remained valid even after the researchers accounted for such factors as alcohol consumption, smoking, high blood pressure and obesity.
The study was published in the journal Neurology.
Spinach, kale, and other green leaf are rich sources of calcium, fiber, iron, the B vitamin folate, magnesium and potassium, along with health-promoting phytonutrients.
This tip is provided by Energy Times Magazine’s Wellness Watch.
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