Next up: Perlmutter praises dark leafy greens. “These tend to be vegetables that are incredibly rich in vitamins, minerals, as well as plant nutrients like polyphenols,” he says. Think collard greens, kale, Swiss chard, etc.
“These vegetables are a part of many diets that have been associated with longevity with better brain health,” he adds. In fact, a study conducted by Chicago’s Rush University Medical Center found that participants who ate at least one serving of leafy green vegetables per day had brains that were operating 11 years younger than their actual age, compared to those who rarely ate those greens. The researchers propose it’s the high content of antioxidants (like lutein, beta-carotene, and alpha-tocopherol [aka, vitamin E]) that makes these greens so brain-healthy. “So trying to prioritize these types of vegetables each day in your diet is a great step for brain health,” Perlmutter adds.