Medical experts abroad have conducted a study on "Vegetables and Aging" in elderly individuals and have found that eating more vegetables can help maintain a youthful brain and slow down the decline in intelligence caused by aging.
In their latest article, the researchers stated that they conducted a diet survey on approximately 2,000 individuals aged 65 and above for a period of 6 years. The results showed that elderly individuals who consumed more than two servings of vegetables per day (one serving equivalent to half a cup of chopped vegetables) experienced a 40% slower decline in cognitive function compared to those who consumed fewer vegetables or almost no vegetables. This is equivalent to being 5 years younger.
Among the various types of vegetables, leafy greens are considered the most beneficial. The researchers explained that this may be due to the high content of vitamin E, which is known to be a typical antioxidant that combats harmful chemicals that damage cells and slows down aging.
The researchers also mentioned that fruits contain vitamin E, although in lower amounts compared to vegetables. Additionally, when people consume vegetables, cooking them with healthy plant oils such as olive oil can help the body better absorb vitamin E and other antioxidants. Furthermore, the fats found in healthy plant oils help control cholesterol levels in the body and maintain healthy arteries, which are beneficial for brain health.
Similar studies have previously been conducted specifically on elderly women, and they have also reached similar conclusions.
