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:
- 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.
- 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.
- 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.
- 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.
- 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.