The October’s issue of Neurology journal reported a research that revealed that an intake of vegetables slows down the ageing of brain, specifically attributing to the Vitamin E, antioxidant, present in the vegetables. Facts provided from a six-year study of 2000, vegetable eating men and women at Chicago claims that two servings of vegetables daily, especially green leafy veggies like kale, spinach and collards, reduced mental ageing by 40 percent.
Doubtless of the fact that the antioxidants fight with the free radicals that cause cancer and other diseases, but the working of the brain in primarily associated with the fatty acids, which aids the brain in creating specialized cells that helps an individual to think.
Logically applying the fact of Omega3 fatty acids, research has tapped its dietary sources to fatty fishes like cod, salmon, sardines, mackerel, and trout; while Omega3 gets the share of only collards in the vegetable category. Therefore, it is dicey to conclude that vegetables slow the ageing of brain, especially considering the fact that vegetables do not get a fair share of dietary sources for the functioning of brain.
