Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study.

Auteur(s) :
Wang Y., Bennett DA., Morris MC., Barnes LL., Booth SL., Dawson-Hughes B.
Date :
Jan, 2018
Source(s) :
Neurology. #90:3 p214-222
Adresse :
From the Departments of Internal Medicine (M.C.M., Y.W.), Preventive Medicine (Y.W.), Behavioral Sciences (L.L.B.), and Neurological Sciences (L.L.B., D.A.B.), and Rush Alzheimer Disease Center (L.L.B., D.A.B.), Rush University, Chicago, IL; and Tufts Human Nutrition Research Center on Aging (B.D.-H., S.L.B.), Tufts University, Boston, MA. Martha_C_Morris@rush.edu.

Sommaire de l'article

OBJECTIVE
To increase understanding of the biological mechanisms underlying the association, we investigated the individual relations to cognitive decline of the primary nutrients and bioactives in green leafy vegetables, including vitamin K (phylloquinone), lutein, β-carotene, nitrate, folate, kaempferol, and α-tocopherol.

METHODS
This was a prospective study of 960 participants of the Memory and Aging Project, ages 58-99 years, who completed a food frequency questionnaire and had ≥2 cognitive assessments over a mean 4.7 years.

RESULTS
In a linear mixed model adjusted for age, sex, education, participation in cognitive activities, physical activities, smoking, and seafood and alcohol consumption, consumption of green leafy vegetables was associated with slower cognitive decline; the decline rate for those in the highest quintile of intake (median 1.3 servings/d) was slower by β = 0.05 standardized units (

CONCLUSIONS
Consumption of approximately 1 serving per day of green leafy vegetables and foods rich in phylloquinone, lutein, nitrate, folate, α-tocopherol, and kaempferol may help to slow cognitive decline with aging.

Source : Pubmed
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