EAT A RAINBOW
“Eat as many different colours as you can each day to keep you brain in great shape,” says nutritionist Cassandra Burns. Here are some of Cassandra's memory-friendly favourites.
Salmon is packed with omega-3 fatty acids, a well-known brain booster, but its pink colour gives it an added advantage. The colour comes from astaxanthin, a carotenoid that’s produced by microalgae and works its way up the food chain into salmon. Research has found that getting plenty of astaxanthin could improve cognitive function.
Yellow foods such as egg yolks and sweetcorn are rich in lutein. While lutein is most famous for its eye health benefits, it’s also stored in our brain and is thought to have a protective effect.
Blueberries are rich in polyphenols that give them their blue colour, and these are thought to be particularly good for your brain, with one study suggesting they might delay brain ageing by two-and-a-half years.
Dark green vegetables such as kale and spinach are good sources of magnesium and calcium. These minerals are vital for transmitting nerve impulses, allowing communication between your brain and your body.