A study published online in the Journal of the International Neuropsychological Society at the end of October 2016 looked at the impact of lutein and zeaxanthin on cognitive function. The study led by Lindbergh et al looked at 43 people, average age 72 years, and used MRI to measure the participants' brain activity/efficiency when learning and repeating pairs of unrelated words. Their retinal (eye) and serum lutein and zeaxanthin levels were also measured. The study found that participants with higher levels of lutein and zeaxanthin had more efficient neural/brain activity! The richest dietary sources of lutein and zeaxanthin are the leafy greens, especially kale, spinach, and dandelion greens, as well as turnip greens, swiss chard, collards. Leafy greens can easily be integrated into our diets in salads, smoothies, soups, stir fries. The evidence gathered from this study reflects that doing so can support our overall brain health and cognitive function!