Leafy greens contain more magnesium than other sources due to its presens in the cholorphyll structure. The glycolytic cycle also requires magnesium for enzymes [0], so one might expect the memory enhancement effect to be more likely the result of additional glucose avalibility [1]. Additionally, alcohol consumption can cause a magnesium deficiency by diuretic effect - disrupting the glycolytic cycle and resulting in poor memory retention when deficiency occurs.
Although soluable magnesium supplements work in the same way, I'm currently testing agricultural methods of increasing Mg2+ levels in leafy greens.
[0] https://www.ncbi.nlm.nih.gov/pubmed/2931560 [1] https://www.sciencedirect.com/science/article/pii/S014976341... [2] https://www.ncbi.nlm.nih.gov/pubmed/7836619
https://www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2...
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1633749/
https://www.nhs.uk/news/food-and-diet/eating-leafy-greens-ma...
https://www.health.harvard.edu/vision/harvard-researchers-fi...
http://pubmedcentralcanada.ca/pmcc/articles/PMC5642804/
https://www.sciencedaily.com/releases/2017/07/170725122004.h...
Wash your greens well and make sure you eat them!
- is health-conscious => eats greens
- is health-conscious => exercises
- is health-conscious => limits alcohol
- is health-conscious => 1000 other things
- some combination of those 1003 things => has sharper memory
Ok, cite some of them.
(I have problem believing that your conclusion is true, but you should cite at least a subset of your sources.)
Why? You can't search for sources? Do you request bibliography for all claims in a casual conversation?
Dark green leafy vegetables are great sources of nutrition. Salad greens, kale and spinach are rich in vitamins A, C, E and K, and broccoli, bok choy and mustard are also rich in many of the B-vitamins. These vegetables also contain an abundance of carotenoids-antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium. Furthermore, greens have very little carbohydrates, sodium and cholesterol.
The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects. Folate is also necessary for DNA duplication and repair which protects against the development of cancer. Several large studies have shown that high intakes of folate may lower the risk of colon polyps by 30 to 40 percent compared to low intakes of this vitamin. Other research suggests that diets low in folate may increase the risk of cancers of the breast, cervix and lung.
If people here are really that "dry"... I might consider not commenting on here anymore and slowly begin to leave. :/
Also, jokes come thru very poorly via typed text.