Eating green means better brain health

You may be able to eat your way to good brain health. A single, daily serving of leafy green vegetables, such as spinach, kale, mustard greens and collard greens, could shield aging brains from dementia. The study found people who ate one or two servings of leafy green veggies daily experienced slower mental deterioration, compared with those whose diets contained no leafy greens. Specifically, those who ate their spinach and collard greens had the mental capacity and clarity of someone more than 10 years younger. The findings held up even after accounting for gender, age, education, smoking history, exercise and any heightened Alzheimer’s risk, such as a family history. What’s the magic ingredient? It’s vitamin K that offers the protective benefit, says Morris, who is a nutritional epidemiologist at the Rush Alzheimer’s Disease Center. And while the research does not prove a cause-and-effect relationship between leafy greens and a lower risk of dementia, we do know that in general what we eat (and don’t eat) can affect our health in many ways.