Green Leafies
Salad greens, spinach, kale, broccoli, and bok choy are recognized for their high antioxidant content, including beta carotene, protecting brain cells from oxidative stress.
A new study on the preventive properties of leafy green vegetables revealed great potential for salad’s brain-boosting abilities. Over the 4.5–5 year research duration, those who ate at least 1 serving of leafy greens each day exhibited less cognitive deterioration.
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