says Martha Clare Morris, ScD. Older adults who ate the most leafy greens such as spinach and kale, a little more than one serving a day, had “younger” brain function (such as memory) than people who ate fewer or no greens. One serving is one-half cup of cooked or one cup of uncooked greens. Add olive oil to better absorb brain-healthy nutrients.
Source: Bottom Line Personal March 2018 Martha Clare Morris, ScD, is director, nutrition and nutritional epidemiology, at Rush University Medical Center, Chicago, and lead author of a study of 960 adults, published in Neurology.
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