4. Dark green leafy vegetables
Kale, broccoli, spinach, and collard greens are all good tasting vegetables that are not used enough in our everyday food despite the fact that they are great sources of a huge amount of nutrients from folates, phylloquinone, nitrates, tocopherol, kaempferol and lutein, which all have anti-inflammatory antioxidant activities that significantly slows the rates of cognitive decline and enhances memory and learning. They are also packed with vitamin K that is essential for the formation of sphingolipids, a type of fat inside the brain that forms part of the myelin rich areas.
