5 food that boosts Memory and Concentration – Harvard University

5 food that boosts Memory and Concentration - Harvard University

Harvard University is well aware of the importance of nutrition for a full and healthy life. However, this is not only limited to weight control or physical exercise, but also includes a series of foods that we should consume to improve memory and brain performance.


In this regard, nutritional psychiatrist and Harvard Medical School faculty member, Dr. Uma Naidoo, has made a selection of five foods to keep our brains stronger, sharper and smarter.


These are the five foods chosen by the Harvard University doctor to take care of our brain:

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  • Dark chocolate

Dark chocolate is loaded with antioxidants and cocoa flavonoids that help preserve brain cell health and fight free radicals. In fact, the fiber in chocolate helps reduce brain inflammation and prevent cognitive decline.

The high flavonoid content of dark chocolate «can acutely improve cognitive function in humans,» explains the Harvard University expert, who claims that chocolate with 70% cocoa is beneficial for brain health.


  • Red berries

Red fruits are rich in antioxidants, phytonutrients, vitamins and minerals in good quantities and their fiber helps to feed the microbes of the intestine to reduce brain inflammation. In this regard, Harvard University advises mixing red, blue and black fruits, such as strawberries that are rich in flavonoids and can help slow cognitive decline.

5 food that boosts Memory and Concentration - Harvard University
5 food that boosts Memory and Concentration – Harvard University

Turmeric with black pepper

Turmeric holds great benefits for brain health. Combining it with black pepper can result in a powerful anti-inflammatory substance and help slow the cognitive decline that comes with age.


  • Leafy greens

Different leafy greens such as arugula, spinach, Swiss chard and watercress are among the green leafy vegetables most recommended by the Harvard University expert. This is because they possess folic acid, a B vitamin that supports neurological development and neurotransmitter function.

– Fermented foods

In the case of fermented foods, such as kimchi, kefir, miso, yogurt or kombucha, they contain components such as lactic acid, which generates beneficial bacteria for the intestine. By improving our intestinal health we also improve our cognitive function because our body generates a great connection between gut and brain.

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Temi Badmus is a Food scientist and an Art enthusiast. She is an health freelancer, and media Manager. She is a humorous and controversial writer, who believes all form of writing is audible if it's done well. Temi Badmus specializes on indigenous food nutrient research and values. She believes in reaching out to people with health decline through articles and giving advice on good eating habit.

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