Preventing Memory Loss With Antioxidant Fruits and Vegetables

By Suzanne Holman • May 20th, 2009

Fresh tasty vegetables isolated on white

I receive a weekly newsletter, Brain In The News from Dr. Daniel G. Amen, AmenClinic.com.

This information was particularly interesting so I thought I would include some of it here for you.

Quoting from the newsletter:
Here are some tips to help you stay vital into your senior years. Preventing Alzheimer’s disease and other causes of memory loss requires self love (I deserve to be healthy), a well-researched scientific plan (something that will actually work), and a good prefrontal cortex so that you will follow through on the plan.

Step 1. Know and reduce your risk for Alzheimer’s disease and related disorders.

Step 2. Reduce Your Risk.

Step 3. Keep your body and brain active

Physical and mental exercise is the best way to keep your brain young. Mental exercise helps the brain maintain and make new connections. Physical exercise boosts blood flow to the brain, improves oxygen supply and helps the brain use glucose more efficiency and helps protect the brain from molecules that hurt it, such as free radicals.

Step 4. Take antioxidants and supplements

Step 5. Eat to Live Long

You are what you eat. Many people are not aware of the fact that all of your cells make themselves new every 5 months. Food is a drug; intuitively we all know this fact. If you have three donuts for breakfast, how do you feel 30 minutes later? Blah! If you have a large plate of pasta for lunch, how do you feel at 2PM? Blah! The right diet helps you feel good. The wrong diet makes you feel bad. Diet is an extremely important prevention strategy.

The best diet is one that is low in calories (calorie restriction is associated with longevity), high in omega three fatty acids (fish, fish oil, walnuts and avocados), antioxidants (vegetables). The best antioxidant fruits and vegetables according to the US Department of Agriculture include:

Prunes
Raisins
Blueberries
Blackberries
Cranberries
Strawberries
Spinach
Raspberries
Brussel sprouts
Plums
Broccoli
Beets
Avocados
Oranges
Red grapes
Red bell peppers
Cherries
Kiwis