Those who adhered most to diets rich in dark, leafy vegetables, poultry, fish and nuts and low in red meat, butter and fatty dairy products had a 38 percent lower risk of getting Alzheimer’s disease than those who followed that plan the least, according to a report published April 12th 2010 in the Archives of Neurology. These foods may protect blood vessels in the brain, preventing tiny strokes that may contribute to Alzheimer’s.

Red more: http://archneur.ama-assn.org/cgi/content/short/2010.84?home