From the Departments of Internal Medicine (M.C.M., Y.W.), Preventive Medicine (Y.W.), Behavioral Sciences (L.L.B.), and Neurological Sciences (L.L.B., D.A.B.), and Rush Alzheimer Disease Center (L.L.B., D.A.B.), Rush University, Chicago, IL; and Tufts Human Nutrition Research Center on Aging (B.D.-H., S.L.B.), Tufts University, Boston, MA.
Neurology. 2018 Jan 16;90(3):e214-e222. doi: 10.1212/WNL.0000000000004815. Epub 2017 Dec 20.
To increase understanding of the biological mechanisms underlying the association, we investigated the individual relations to cognitive decline of the primary nutrients and bioactives in green leafy vegetables, including vitamin K (phylloquinone), lutein, β-carotene, nitrate, folate, kaempferol, and α-tocopherol.
This was a prospective study of 960 participants of the Memory and Aging Project, ages 58-99 years, who completed a food frequency questionnaire and had ≥2 cognitive assessments over a mean 4.7 years.
In a linear mixed model adjusted for age, sex, education, participation in cognitive activities, physical activities, smoking, and seafood and alcohol consumption, consumption of green leafy vegetables was associated with slower cognitive decline; the decline rate for those in the highest quintile of intake (median 1.3 servings/d) was slower by β = 0.05 standardized units ( = 0.0001) or the equivalent of being 11 years younger in age. Higher intakes of each of the nutrients and bioactives except β-carotene were individually associated with slower cognitive decline. In the adjusted models, the rates for the highest vs the lowest quintiles of intake were β = 0.02, = 0.002 for phylloquinone; β = 0.04, = 0.002 for lutein; β = 0.05, < 0.001 for folate; β = 0.03, = 0.02 for α-tocopherol; β = 0.04, = 0.002 for nitrate; β = 0.04, = 0.003 for kaempferol; and β = 0.02, = 0.08 for β-carotene.
Consumption of approximately 1 serving per day of green leafy vegetables and foods rich in phylloquinone, lutein, nitrate, folate, α-tocopherol, and kaempferol may help to slow cognitive decline with aging.
为了深入了解导致这种关联的生物学机制，我们研究了绿叶蔬菜中主要营养素和生物活性物质（包括维生素 K（叶绿醌）、叶黄素、β-胡萝卜素、硝酸盐、叶酸、山柰酚和α-生育酚）与认知能力下降的个体关系。
这是一项针对记忆与衰老项目 960 名参与者的前瞻性研究，年龄在 58-99 岁之间，他们在平均 4.7 年的时间内完成了食物频率问卷，并进行了至少 2 次认知评估。
在调整年龄、性别、教育程度、认知活动参与度、身体活动、吸烟以及海鲜和酒精摄入量后的线性混合模型中，绿叶蔬菜的摄入量与认知能力下降速度较慢有关；摄入量最高五分位数（中位数 1.3 份/天）的人，其认知能力下降速度较慢，β=0.05 标准化单位（=0.0001）或相当于年龄小 11 岁。除了β-胡萝卜素之外，每种营养素和生物活性物质的摄入量越高，与认知能力下降速度越慢有关。在调整后的模型中，摄入量最高五分位数与最低五分位数相比，β=0.02，=0.002 时为叶绿醌；β=0.04，=0.002 时为叶黄素；β=0.05，<0.001 时为叶酸；β=0.03，=0.02 时为α-生育酚；β=0.04，=0.002 时为硝酸盐；β=0.04，=0.003 时为山柰酚；β=0.02，=0.08 时为β-胡萝卜素。
每天大约摄入 1 份绿叶蔬菜和富含叶绿醌、叶黄素、硝酸盐、叶酸、α-生育酚和山柰酚的食物可能有助于减缓衰老过程中的认知能力下降。
