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Sunday, June 7, 2020

Eating walnuts also rejuvenates the brain






Eating walnuts also rejuvenates the brain


The omega-3 and polyphenols in walnuts also protect the brain in aging.

California: As we age, as our physical abilities weaken, so does our brain's ability to learn new things, or "acquire", which in turn leads to a variety of mental illnesses. Can be
Eating walnuts also rejuvenates the brain


But if people 40 years of age or older add a small amount of dried fruits, especially walnuts, to their daily diet, their brains and acquisitions will stay young longer and they will learn more as they get older. I remain active.

It should be noted that a few days ago, a news published on the same website of Express-News mentioned the positive effects of walnuts on the heart and digestive system. The latest news is in the same vein that shows a detailed study of the relationship between walnuts and healthy aging in the United States, which included various aspects of mental health in addition to the stomach and heart.

Also, read this news: Five walnuts daily, keep your stomach and heart strong!

The two-year study of walnuts and aging was conducted by experts at Luma Linda University, California, and included 640 elderly people from the United States and Spain who were living alone.

They were divided into two groups: one group used small amounts of walnuts daily, while the other group did not restrict them. He continued to undergo regular medical examinations for two years.

At the end of the study, it was found that seniors who included walnuts in their daily diet had normal mental health and acquisition capacity over a two-year period. In contrast, the mental health and learning abilities of older people who did not eat walnuts declined slightly during those two years.

Walnuts contain omega-3 fatty acids and polyphenols. Both of these strengthen our brains and prevent our ability to acquire them.

The researchers said that these two substances play a key role in strengthening the brain.

The findings are published in the latest issue of the American Journal of Clinical Nutrition.

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