Eating one serving of green leafy vegetables per day is associated with slower age-related cognitive decline, recent research suggests.
Reported in the journal Neurology — the study involved 960 adults with an average age of 81 and no sign of dementia.
The difference between those who ate the greens and those who did not was equivalent to being 11 years younger cognitively.
The vegetables eaten included kale, spinach and collards, which are rich sources of cognition-supporting folate, phylloquinone, nitrate,
α-tocopherol, kaempferol and lutein, said the researchers at Chicago’s Rush University and Boston’s Tufts Human Nutrition Research Center.
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