The presence of more fruits and vegetables in the daily menu improves cognitive function in the brain, says an international team of neuroscientists from the University “Heinrich Heine” hospital “St. Elizabeth” in Cologne (Germany), University of Perugia (Italy) and Temple University “(Temple University) in the United States. Scientists have studied the correlation between the consumption of fruit and vegetable antioxidant content in blood and brain activity of people between 45 and 102 years. Results showed that those whose diet each day attended by 400-500 grams of fruit and vegetables have high levels of beneficial antioxidants in the body and thus low performance of lipid damage by free radicals. Moreover, their ability to remember and use the saved is considerably higher than those in fruit and vegetables are less than 100 grams per day.
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