The Memory and Aging Project (MAP) has shown there is some evidence of a weak association between consuming leafy green vegetables regularly and a reduced risk of cognitive decline and memory loss.
“ …eating approximately one serving of leafy green vegetables may help slow the decline of cognitive abilities in older age, perhaps because of the protective effects lutein, folate, beta-carotene and phylloquinone have on the brain”.
The following NHS Choices Behind the Headlines appraisal explores this research.
Eating leafy greens may help prevent memory loss London: NHS Choices; Behind the Headlines, December 22nd 2017.
This relates to:
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Morris, MC. Wang, Y. [and] Barnes, LL. [et al] (2017). Nutrients and bioactives in green leafy vegetables and cognitive decline: prospective study. Neurology. December 20th 2017. [Epub ahead of print].