Out of the many different types of vegetables, green leafy vegetables appear to be most effective in protecting the brain from memory loss as we get older. At least according to a new study out of Rush University Medical center in Chicago and published in the journal Neurology.
The study’s author Martha Morris points to the high vitamin E content in vegetables as a possible explanation for the beneficial effect, but I doubt it. More likely are the multitude of phytochemicals.
Nonetheless, the magnitude of the effect is impressive. According to Morris,
Compared to people who consumed less than one serving of vegetables a day, people who ate at least 2.8 servings of vegetables a day saw their rate of cognitive change slow by roughly 40 percent
Tags: Chicago, green-leafy-vegetables, Neurology, phytochemicals, Rush-University, vitamin-E
