Who does not enjoy staying young? Especially when you can do it with just tweaking your diet a little! A recent study published in Nature Publishing Group Aging, reveals that a nutrient-rich diet, similar to the Mediterranean style plays an important role in slowing brain aging.

The study used blood biomarker analysis, brain imaging and cognitive assessments to conclude that specific nutrients like fatty acids, antioxidants, carotenoids, vitamin E, and choline, are essential to support healthy brain function and delay cognitive decline.

How Was The Study Conducted?

This was a cross-sectional study which involved 100 adults between the ages of 65 and 75. The participants were healthy and showed no evidence of cognitive impairment and they underwent several tests, including MRIs, mental tests and blood work. The researchers studied 139 variables of brain health, including brain metabolism, function, and structure.

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Nutrients The Protect The Brain

Fatty Acids: Vaccenic, gondoic, alpha-linolenic, eicosapentaenoic, eicosadienoic, and lignoceric acids, commonly found in plants, dairy, and oily fish, contribute to neuron maintenance.

Antioxidants and Carotenoids: Cis-lutein, trans-lutein, and zeaxanthin are essential for neutralizing free radicals and protecting the brain from oxidative stress.

Vitamin E: This antioxidant helps safeguard brain cells, with research suggesting its role in preventing dementias like Alzheimer's disease.

Choline: A vital nutrient for the neurotransmitter acetylcholine, which is important for memory and attention.

The Science Behind Mediterranean Diet and Brain Health

Experts affirm that these nutrients (mentioned above) are commonly found in the Mediterranean diet and are known for their neuroprotective properties. The Mediterranean diet has positive effects on brain, and there is enough evidence to prove that too. It is because the fatty acids maintain neurons, while the antioxidants combat oxidative stress, which then preserves brain function.

Choline, which is found in egg yolks are also essential for acetylcholine production, which supports cognitive functions such as memory and focus. There are certain nutrients which one can find in egg yolks that reduce oxidative stress and inflammation. Further, they also support cell membrane integrity and improve brain blood flow, which in turn enhances neuroplasticity. These are all crucial for healthy aging.

ALSO READ: What Is The Green Mediterranean Diet?

There are also additional benefits too, for instance, omega-3 fatty acids also reduce heart disease risks, whereas antioxidants like vitamin C and E also boost immune system. The Mediterranean diet in all, also manages arthritis and metabolic syndrome.

Ingredients You Can In Your Diet To Boost Brain Health

Fatty Fish: These include Salmon, mackerel, sardines, and trout are rich in omega-3s.

Leafy Greens: These include spinach, kale, broccoli. These are packed with carotenoids like lutein and zeaxanthin.

Nuts and Seeds: They are rich in alpha-linolenic acid (ALA) and vitamin E. You can include almonds, sunflower seeds, and flaxseeds in your diet.

Eggs and Liver: They are a great source of choline, which can be helpful for brain function.

Colorful vegetables and fruits: Peppers, tomatoes, and oranges are rich in anti-oxidants and vitamin C.

Sugary drinks are a very soothing option in summer, but come with several health-related issues like diabetes, fatty liver, and heart disease, to name a few. And now this list is getting a new addition, as a new study claims that sugary beverages can cause brain aging. This research is linked to the Framingham Heart Study.

As the Indian summer is in full sway, the demand for cold sugary drinks is also rising along with it. During the hot summer, people use these beverages as cooling drinks, and consumption also goes through the roof.

What Did The Study Find?

The researchers from the Boston University School of Medicine studied participants in the Framingham Heart Study Offspring and the Third Generation Study. The research was done on the possible impacts that sugar-sweetened beverages (SSBs) and artificially sweetened beverages (ASBs) have on the brain.

The study finds that consuming a large amount of sugary drinks was associated with a smaller total size of the brain and reduced volume of the hippocampus, which is a critical region in the brain essential for learning and memory.

The research points out that consuming too many sugary drinks can lead to inflammation, poor blood vessel function, and high blood sugar, which in turn might harm the brain.

Which Drinks Are Considered As Sugary Drinks?

Sugary drinks or sugar-sweetened beverages (SSBs) are drinks that are added with sugar, sweeteners, or syrups. Some of the common sugary beverages are carbonated soft drinks, energy or sports drinks, and fruit-flavored drinks.

How to Cut Back on Sugary Drinks

Sugary drinks can feel addictive. If you find yourself hooked, try to slowly reduce how much you drink, just like you would with alcohol or tobacco. It helps to plan ahead for when you usually crave a soda.

You can start by mixing plain sparkling water with an equal amount of fruit juice or soda. Then, week by week, slowly reduce the amount of the sugary drink until you're mostly just drinking sparkling water. If it helps, add a little lemon or lime juice for flavor. Make this your new habit.

The data from the Centers for Disease Control and Prevention (CDC) shows that almost half the population of the United States has high blood pressure, numbering around 119.9 million people, who are suffering from this disease. The data also reveals that over 660,000 deaths occur every year. Thus, keeping your blood pressure under check is a necessity, and beetroot, along with some leafy greens, can help you in this.

A recent study conducted by the University of Exeter found that drinking beetroot juice twice daily can help lower blood pressure in older adults in just a fortnight. The findings of this study were published in the journal Free Radical Biology and Medicine.

The study was conducted with 75 volunteers from different age groups. They belong to the age bracket of 30s to 60s and 70s. The researchers asked each person to complete two separate two-week trials. In one of the two weeks, they were given nitrate-rich beetroot juice, and in the other week, it changed to a placebo version with the nitrate removed.

Benefits Of Drinking Beetroot Juice

• Beetroot is naturally high in nitrates, which the body converts into nitric oxide. This compound relaxes and widens blood vessels, improving circulation and reducing blood pressure.

• Beetroot juice contains betalains, natural pigments with anti-inflammatory properties.

• Beetroot contains iron, an essential component of red blood cells, which helps transport oxygen throughout the body. Low iron levels can lead to iron deficiency anemia, resulting in symptoms such as fatigue, dizziness, and shortness of breath.

• Beetroot juice may help manage nonalcoholic fatty liver disease (NAFLD).

Benefits Of Adding Spinach to Your Diet

• The potassium in spinach helps relax blood vessels, leading to lower blood pressure. Spinach is also high in magnesium and folate, which support the production of nitric oxide—a molecule that dilates blood vessels and promotes better circulation.

• Spinach provides a significant amount of vitamins and minerals with minimal calories. This makes it an ideal food for those looking to maintain a healthy weight while getting ample nutrients.

• Spinach is rich in antioxidants such as beta-carotene and lutein, which protect against cell damage caused by free radicals.

• Spinach is high in fiber, with about 2 grams per serving. Insoluble fiber helps improve digestion by adding bulk to stools and preventing constipation.

• The lutein and zeaxanthin in spinach, antioxidants related to vitamin A, help protect the eyes from sun damage and age-related disorders like cataracts and macular degeneration.

• Spinach is an excellent plant-based source of iron, essential for producing haemoglobin in red blood cells. This helps prevent iron-deficiency anemia, which can cause fatigue.

Summer brings not just a temperature change, but also a change in energy. Ayurveda, the ancient Indian study of life and health, says that each season has its main dosha, or bio-energetic force. Summer is the time of Pitta — the dosha ruled by the elements of fire and water. Dr Mandeep Singh Basu, Director, Jagat Pharma, in an interview with Health and Me, listed some of the best desi foods that can help you beat the heat and stay hydrated even in peak summer.

In summer, the goal is to favour sheeta (cooling), laghu (light), and snigdha (mildly unctuous) foods. They balance Pitta's hot, furious, and acute qualities. In Ayurveda, there are six tastes: sweet, sour, salty, pungent, bitter, and astringent. All six tastes have a relationship with Pitta. Sweet, bitter, and astringent are the flavours of summer.

Let us look at the superfoods of summer from this viewpoint.

Coconut Water

The most famous summer drink in Ayurveda is probably coconut water. It is categorised as a tridoshic drink. It balances all three doshas but is highly prized for its capacity to soothe Pitta and restore ojas, the vital essence of immunity and vigour. Coconut water is packed with natural electrolytes, potassium, magnesium, and sodium, replenishing what perspiration leaves behind.

Drink fresh tender coconut water in the mid-morning or as an afternoon refresher. Do not drink it cold from the refrigerator. Room temperature or slightly cool coconut water is recommended for the best absorption.

Cucumber

More than 95% of a cucumber is water, and it is known for its cooling energy, which Ayurveda has long understood. It cools internal heat, soothes irritated digestive tissue, and improves renal function, all of which are important in summer when the body is under heat stress.

Modern nutritionists would say that cucumber is also a source of silica for skin health, vitamin K, and antioxidants like cucurbitacins. But in Ayurveda, its Pitta-shamaka (Pitta-pacifying) quality is most appreciated — it literally cools the gut, the blood, and the skin from the inside out.

Have cucumber slices with a pinch of rock salt (sendha namak) and fresh mint. Mix it into raita with cooling coriander and cumin. According to Ayurveda, you should not consume cucumber at night as it may slow digestion.

Watermelon

Tarbuj is known for its sweet, cooling, and hydrating nature. One of the most generous gifts of summer is watermelon, a fruit that contains approximately 92% water and is a source of lycopene, a potent antioxidant that helps protect against UV damage. Watermelon is a natural Pitta pacifier and a mild urinary tract detoxifier in Ayurveda.

It is classed as sheeta virya (cold potency) and is considered helpful for burning sensations in the body, such as heartburn, skin redness, and excessive thirst. The seeds, which are generally discarded, are treasured in Ayurveda. They are dried, powdered, and consumed as a kidney tonic.

Eat watermelon on its own. It is best eaten alone in the late morning. Ayurveda also recommends against pairing watermelon with dairy, cereals, or other fruits because it digests best alone. A squeeze of lime and a pinch of black salt may be added for flavour.

Mint

Ayurvedic Quality: Cool, light, pungent in taste but cooling in effect.

Mint is one of Ayurveda's most fascinating paradoxes — it tastes pungent (which would ordinarily aggravate Pitta), but its virya, or post-digestive potency, is deeply cooling. This makes it uniquely suited for summer use. It stimulates digestion without generating heat, relieves nausea, clears the respiratory tract, and cools the mind. Modern science confirms that its menthol content activates cold-sensing receptors in the body, creating a genuine cooling sensation.

You can consume mint in the form of freshly brewed mint tea (cooled to room temperature), blend it into chutneys with coriander and coconut, or add it to cooling drinks like aam panna or shikanji. Mint-infused water kept in a clay pot (matka) is a classic Ayurvedic cooling remedy.

Amla (Indian Gooseberry)

Amla is one of the most remarkable foods in the Ayurvedic pharmacopoeia. Its virya is cooling, meaning it has a unique ability to soothe rather than inflame, even though it is sour — a taste that normally aggravates Pitta. It is the main constituent in two of the most revered Ayurvedic formulations, Chyawanprash and Triphala.

Amla is the richest natural source of vitamin C among fruits, containing about 600–700 mg per 100 grams. A large proportion of this vitamin C is heat-stable because tannins in the berry protect it during digestion and cooking. It safeguards the liver, enhances skin clarity, and bolsters immunity — all of which are challenged by the demands of summer.