Green-Mediterranean diet may slow brain aging

A recent study published in the journal Clinical Nutrition has found that following a green-Mediterranean diet, which includes green tea and the aquatic plant Mankai, may be associated with slower brain aging. The study was a collaboration between researchers at Ben-Gurion University, Harvard T.H. Chan School of Public Health, and the University of Leipzig.

The research focused on the relationship between diet and brain aging, particularly in relation to neurological conditions like mild cognitive impairment and Alzheimer’s disease. These conditions have been linked to a higher brain age gap, where the brain appears to be “older” than expected based on chronological age. To investigate the impact of diet on brain aging, the researchers analyzed data from approximately 300 participants in the DIRECT PLUS trial, a long-term study investigating the link between brain health and diet.

Participants in the study followed one of three diets over an 18-month period: a standard healthy diet, a traditional calorie-restricted Mediterranean diet, and a green-Mediterranean diet that included green tea and Mankai. The researchers measured protein levels in the participants’ blood and found that higher levels of certain proteins were associated with accelerated brain aging. However, those protein levels decreased in participants who followed the green-Mediterranean diet. The researchers suggested that the protective effects of this diet could be attributed to the anti-inflammatory properties of green tea and Mankai.

Anat Meir, a postdoctoral research fellow at Harvard Chan School and co-lead author of the study, highlighted the importance of studying circulating proteins in blood to understand how lifestyle and dietary changes can influence brain aging. By mapping protein signatures, researchers can gain valuable insights into how interventions like diet may help preserve cognitive function as individuals age.

The senior author of the study was Iris Shai, an adjunct professor of nutrition at Harvard Chan School. Other co-authors from the school included Dong Wang, Frank Hu, and Meir Stampfer. The study’s findings were published in Clinical Nutrition and provide new evidence for the potential benefits of a green-Mediterranean diet in slowing down brain aging.

For more information, the study can be accessed through the DOI: 10.1016/j.clnu.2025.08.021. This research was conducted in collaboration with Harvard T.H. Chan School of Public Health, highlighting the importance of diet in promoting brain health and cognitive function as individuals age.