Researchers find that spinach is a food that can help delay the decline of cognitive abilities by about 11 years and prevent neurodegenerative diseases.

The conclusion is from a study at Rush University in the United States, which indicates that the consumption of spinach and other leafy vegetables, such as kale or Portuguese cabbage, have great potential to slow brain aging due to their high vitamin K content.

During the research, scientists tracked the diets and studied the cognitive abilities of more than 950 middle-aged adults for five years. Over this period, the researchers observed significantly lower signs of brain decline in participants who consumed a greater amount of spinach and other leafy vegetables.

According to the Huffington Post, quoted by Green Severs, the American researchers' analysis concluded that participants who ate one to two servings of these vegetables a day had the cognitive potential of a person 11 years younger, compared to volunteers who did not include these foods in their diet.

"No other studies had so far looked at the relationship between vitamin K and changes in cognitive abilities over time, and only a limited number of studies have found any link with lutein," Martha Clare Morris, principal investigator, indicates to the US Journal.

The team believes that other foods high in this vitamin, such as asparagus, Brussels sprouts, and carrots, may have similar effects to leafy vegetables in slowing brain aging, and they intend to broaden the scope of their research to explore this possibility.