This is an observational study. Observational studies in the field of nutrition have a horrendous track record; this research is almost no evidence at all for its finding.
I agree, the article did a poor job of elucidating leafy greens role in enhancing memory. Allow me to suggest a more plausible mechanism of action for this effect:
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.
This subject seems to come up on this forum periodically. I'm really surprised how many people so frequently decide to treat the subject with such skepticism.
Anecdotally, I've found that many people who are health-conscious come from a place in their lives where they were very unhealthy. So it became a thing for them to try out everything in order to get better. This should improve memory among other things. Still anecdotal though.
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.
And PS I only eat organic, and still seem to involuntarily throw up leafy greens. No issue in Costa Rica, Thailand, and other countries around the world.
