A greenish Mediterranean diet strong in polyphenols — a kind of vitamin normally available in plants — and minimal in red or processed meats has been revealed to reduce age-related brain shrinkage, according to Israeli scientists.
The report’s findings were released in The American Journal of Clinical Nutrition on Tuesday.
Prof. Iris Shai and Dr. Alon Kaplan of Ben-Gurion University of the Negev, as well as other worldwide teams of brain experts, were in charge of the trial.
284 Dimona Nuclear Research Center personnel, ranging in age from 31 to 82, were randomly assigned to one of three dietary treatments: healthy, Mediterranean, or green Mediterranean.
Both teams were provided walnuts to consume as well as 3 to 4 drinks of green tea per day and a shake made from Mankai, a plant that is aquatic. Shai worked as a consultant for an Israeli firm that sells the item.
Prior to and following the trial, all of the individuals had a complete brain MRI scan. In addition, they were given complimentary gym subscriptions and were required to exercise on a daily basis.
Scientists determined that those who followed both types of Mediterranean diets saw a substantial reduction in age-related brain deterioration, with the green diet group experiencing a faster slowing in harm.
Individuals above the age of 50 showed the greatest progress, indicating that this age group is more vulnerable to mental decline.
Insulin sensitivity improved in those who maintained the 2 diets, indicating that harm to brain function was slowing down.
“The beneficial association between the green Mediterranean diet and age-related neurodegeneration might be partially explained by the abundance of polyphenols in plant-based food sources which have antioxidant and anti-inflammatory metabolites. Our findings might suggest a simple, safe, and promising avenue to slow age-related neurodegeneration by adhering to a green-Mediterranean diet” explained study author Prof. Iris Shai.