A study carried out at Rush University medical center reported a significant decrease in the amount of cognitive decline for those participants consuming higher amounts of dark green leafy vegetables. The researchers associated the high vitamin K, folate, beta-carotene and lutein present in these greens as influencing this anti-aging effect. Green’s antioxidants, brain protection, cellular support, anti-inflammatory benefits, and essential fatty acid nutritional contribution (in particular, the much-appreciated ALA omega-3 fatty acid) all contribute to anti-aging as well.