Five Foods to Boost Memory November 10 2014

Whether you are a student studying for finals or are simply looking to ward off memory loss, we can all use a boost in memory. Here are five foods to include in your diet to help your mind stay sharp and keep your memory clear:

  1. Egg yolk—Whole eggs are a great source of protein and nutrients, but egg yolks in particular may have memory-boosting properties. Egg yolks contain phosphatidyl choline, a nutrient that has been found to support brain function and improve memory in people with a variety of conditions causing impaired memory.
  2. Oily fish—In a study performed by Rush University Medical Center, people who eat oily fish such as salmon, sardines, herring, and mackerel at least once a week were found to have the memory function of people three years younger.
  3. Purple fruit—Fruit with a purple color such as blueberries, grapes, and plums, contain anthocyanin, a plant nutrient that has been found to protect against damage to brain cells.
  4. Leafy greens—Greens such as spinach and chard are rich sources of folic acid, a nutrient which has been found to increase the speed at which the brain processes information and improve the brain’s ability to remember.
  5. Cruciferous vegetables—The vegetables in this family include broccoli, Brussels sprouts, cabbage, cauliflower, kale, and bok choy. A Harvard Medical School study followed women for 25 years and found that those who ate higher amounts of cruciferous vegetables were less likely to experience age-related memory loss.
Jessica Stamm
Jessica is a scientist at heart, graduating with a bachelor’s degree in Biochemistry from Hood College. Desiring a career in health and wellness, she graduated with a Master’s in Human Nutrition from the University of Bridgeport with subsequent board certification as a CCN. She works with nutritional clients nationwide, teaches corporate wellness programs, and produces educational materials for several nutrition and food-related companies.