The study was published today in the online issue of the medical journal of the American Academy of Neurology.
Researchers in the USA have found that eating approximately one serving per day of green, leafy, vegetables, was linked to slower decline in thinking ability.
Martha Clare Morris, Sc.D., a nutritional epidemiologist at Rush University Medical Center, and her colleagues looked at 960 people ages 58 to 99 years old over an average of 4.7 years.
Those in the top serving group ate an average of about 1.3 servings per day, while those in the lowest serving group ate on average 0.1 servings per day.
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According to the findings of a recent study, consuming green, leafy vegetables just might make your mind 11 years younger and reduce the chances of developing dementia.
The study divided the participants into five groups based on how often they ate green leafy vegetables, and compared the cognitive assessments of those who ate the most (an average of about 1.3 servings per day) and those who ate the least (0.1 servings per day). This study found eating food rich in vitamin K - like spinach, kale, asparagus and everyone's favourite, Brussels sprouts - appears to slow cognitive decline as people age.
Overall their performance on the thinking and memory tests declined over time at a rate of 0.08 standardised units per year.
'It's no secret that eating vegetables is good for your health.
She adds: "Future studies will need to explore how leafy, green vegetables might contribute to brain function or if there is any link to whether people develop dementia". "These include not smoking, staying mentally and physically active, keeping blood pressure and cholesterol in check and only drinking in moderation".