Experts advise antioxidant‑rich diet to protect the aging brain

Neurologists and nutrition specialists in Slovakia recommend a diet high in antioxidants, omega‑3 fatty acids and polyphenols to slow age‑related cognitive decline. Their guidelines stress regular consumption of dark leafy greens such as spinach and kale, berries like blueberries and raspberries, oily fish such as salmon or mackerel, and nuts and seeds rich in vitamin E. The advice highlights the role of these foods in reducing systemic inflammation, oxidative stress and supporting the gut‑brain axis, which together help preserve neuronal function.

A separate study cited by researchers underscores the benefits of the MIND dietary pattern, which blends Mediterranean and DASH principles. The research points to modest cheese varieties—such as aged Gouda, Comté, and raw‑milk goat or sheep cheese—as sources of vitamin K2 and bioactive peptides that may protect blood vessels and the hippocampus. The study recommends 30‑40 g of these cheeses per serving as part of an overall balanced diet that also includes vegetables, lean proteins, fatty fish and healthy oils.