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  • Z. Garnett

New Study Suggests Eating Colorful Produce Can Improve Memory Health

Thinking back to childhood, you may recall your parents encouraging you on more than one occasion to eat your vegetables. Some may even recall being unable to leave the dinner table until most, if not all, of their plate was cleared. Well, it turns out that our parents may have been onto something.

A recent study published by the American Academy of Neurology suggests that people who eat more colorful produce had a lower risk of developing dementia. For this study, 961 elderly adults participated. They were surveyed on their food consumption, were asked a host of question such as how long they engaged in physical and mentally stimulating activities and completed several cognitive and memory tests. The participants completed this annually for a total of seven years. The study concluded that the participants with the highest consumption of produce were half as likely to develop Alzheimer’s.

Maintaining a healthy diet is key, not just for the body but for the mind. For example, a plant chemical found in many fruits and vegetables known as Flavanol, has a wide array of health benefits. Flavanol helps to create the bright colors in fruits and vegetables. One of the benefits of Flavanol is the protection it provides against cognitive disease. Produce containing Flavonol include but are not limited to kale, lettuce, tomatoes, and onions. When it comes to your diet, doctors suggest the brighter the produce, the better. Additionally Flavanol can also be found in teas and some wines.

Will you be adding these items to your next grocery trip? In what ways do you try to maintain your brain health? Let us know by leaving a comment.

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