According to AI News, a study by researchers from the University of Illinois and the University of Nebraska-Lincoln in the United States linked the rate of brain aging to dietary nutrition, and discovered key food nutrients related to delaying brain aging. The findings were published in the latest issue of the journal NPJ Aging. The results showed that fatty acids in fish and olive oil, antioxidants such as vitamin E in spinach and almonds, and carotene found in carrots and pumpkins, among others, were among the beneficial biomarkers that had been identified. In this study, another beneficial biomarker associated with slowing down aging was choline, which is found in high amounts in egg yolks, organ meats, and raw soybeans. (Science & Technology Daily)

National Business Daily