One reason people are living longer is their increasing savvy in their food choices. Studies show that there is a variety of foods that are excellent for the brain, such as egg yolks, avocados, and blueberries.


Egg Yolks


Yes, egg yolks do contain cholesterol, but studies show that eggs have had no real effect on cholesterol levels of healthy adults. What’s more, eggs have been shown to raise good cholesterol levels.


Coconut Oil


A natural anti-inflammatory, coconut oil can help stave off age-associated memory loss. It can also destroy bacteria in the stomach. Overall, it is definitely one of the most curative foods around.


Dark Chocolate


Despite chocolate’s traditionally high fat content, dark chocolate is actually nutritious. It’s loaded with flavonols, and because of their inflammatory and antioxidant properties, it can lower one’s blood pressure and maintain healthy blood flow to and from the heart.




Considered one of the healthiest fruits ever, avocados contain a lot of good fats that are good not only for your brain, but also for your blood pressure and skin.




Known as one of the most antioxidant-dense foods on the planet, blueberries contain plenty of fiber and vitamins C and K. Its high levels of gallic acid help shield our brains from stress and degeneration.


Green Leafy Vegetables


Research has linked green leafy vegetables to a lower risk of dementia. In a longitudinal study of more than 950 adults, those who consumed a serving of green vegetables once or twice a day displayed less mental deterioration than those who abstained.




Research shows that walnuts can help preserve cognitive health. Their high levels of antioxidants and vitamins, including vitamin E, along with several minerals, can help preserve the brain from conditions like Alzheimer’s.


Extra Virgin Olive Oil


Antioxidants called polyphenols are found in abundance in extra virgin olive oil. Polyphenols help boost learning and memory, and are instrumental in fighting ADDLs, which harm the brain and have been shown to be a factor in the development of Alzheimer’s disease.