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Nutrients and bioactives in green leafy vegetables and cognitive decline
Morris et al. (2018) examined the individual relationships between the primary nutrients and bioactives found in green leafy vegetables—vitamin K (phylloquinone), β-carotene, lutein, nitrate, kaempferol, folate, and α-tocopherol—and cognitive decline in order to better comprehend the biological mechanisms underlying potential associations. In their prospective study, the authors recruited 960 Memory and Aging Project participants, aged 58 to 99, who completed a meal frequency questionnaire and had at least two cognitive evaluations over a mean of 4.7 years. The authors observed that eating more green leafy vegetables was linked to a slower rate of cognitive decline in a linear mixed model that controlled for age, sex, physical activity, education, smoking, and intake of alcohol and seafood. For individuals in the highest quintile of consumption (median 1.3 servings/d), the decrease rate was slower or akin to being 11 years younger. Slower cognitive decline was linked to higher intakes of all the nutrients and bioactives combined, with the exception of β-carotene. The authors conclude that consuming a portion of green leafy vegetables and foods high in lutein, phylloquinone, nitrate, folate, α-tocopherol, and kaempferol may help prevent cognitive impairment as people age. [NPID: Aged, cognitive Dysfunction, diet, disease progression, exercise, nutrients, phytochemicals, plant leaves, prospective studies, vegetables, epidemiology, prevention, control]
Year: 2018
