2. Blueberries. Dr. Robert Crikorian, a psychologist at the University of Cincinnati in the United States, said that the rich anthocyanins in blueberries can increase the signals between brain cells, improve their resilience and promote memory and learning. A new study found that people with age-related memory loss can significantly improve their memory and learning ability by drinking 2.5 cups of blueberry juice every day (equivalent to 1 cup of blueberry).
3. salmon. Rising temperature in spring will make the skin feel drier. Coupled with the high and low temperature, dusty, exuberant sebum secretion, the skin is prone to allergic reactions. Dr Arel austad, a dermatologist in new york, said that salmon is rich in omega-3 fatty acids, which is beneficial to anti-wrinkle skin care and prevention of allergies. Many studies have confirmed that eating more deep-sea fat fish such as salmon can also help reduce the risk of cardiovascular and cerebrovascular diseases.
4. strawberries. Dr. austad said that strawberries are rich in antioxidants, which can help repair skin damage caused by environmental factors such as pollution and ultraviolet rays. A study published in the American Journal of Clinical Nutrition also found that strawberries are rich in vitamin C, and regular consumption helps to moisturize and wrinkle.
5. eggs Dr. Stephen Zesell, director of the Institute of Nutrition at the University of North Carolina, said that the rich choline in egg yolk is essential to improve memory. The recommended daily intake of choline is 425mg, and one egg contains 147mg. In addition, nuts and red meat also contain certain choline.
People's Network-Nourishing and Protecting the Liver Spring is the time when we must eat more than six kinds of food.