A few new studies cast some positive light on the intriguing subject of brain food. First, a study suggests that a diet rich in vegetables like broccoli, spinach and cauliflower may help prevent some of the brain declines of aging.
Researchers looked at women who were part of the large Nurses Health Study and found that older women (over 60) who ate lots of cruciferous and green leafy vegetables showed less cognitive decline as they got older than women who did not eat as many of these veggies. Women who ate the most vegetables -- an average of eight servings of green leafy vegetables or five servings of cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, bok choy, cabbage, kale, turnip) per week -- did better on tests of memory, verbal ability and attention than those who averaged only three servings of green leafy vegetables or two servings of cruciferous vegetables a week.