“Avocado as one of the top brain-healthy foods that can help prevent Alzheimer’s Disease. It is due to presence of vitamin E, folate and omega-3-fatty acids.”
– Dr. Daniel G. Amen, a clinical neuroscientist and author of the New York Times bestseller “Change Your Brain”

The Good Source

Avocado is a good source of Lutein. According to the American Optometric Association, “Lutein and zeaxanthin are carotenoids that filter harmful high-energy blue wavelengths of light and act as antioxidants in the eye, helping protect and maintain healthy cells.”

“A number of studies have shown that dietary intake of antioxidants from fruits and vegetables significantly reduce the risk of developing cognitive impairment…..The Best Antioxidant Fruits and Vegetables (from the US Department of Agriculture): ……Avocados, Oranges, Red grapes, Red bell peppers, Cherries and Kiwis”
– Seven Simple Brain Promoting Nutritional Tips by Daniel G. Amen, M.D

The Fiber

The fiber content in Avocado plays an important role in weight management by allowing you to eat less without feeling hungry. A study published in “Nutrition” reports that those with a healthy weight consumed more fiber long-term than overweight or obese participants.

Avocado may reduce the risk of diabetes, stroke, and coronary artery disease. “Avocado consumption is associated with improved overall diet quality, nutrient intake, and reduced risk of metabolic syndrome” – Nutrition Journal. Metabolic syndrome is name for a group of symptoms that increase the risk of diabetes, stroke, and coronary artery disease.

Ranked Highest

Ounce-per-ounce, Avocados rank highest in monunsaturated fat, vitamin E, folate, potassium, magnesium, lutein, beta-sitosterol and glutathione, compared to other commonly eaten fruits. According to the Food and Drug Administration, diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases.

– Chen Deah Chien, Benefits of Avocado, A Series on Fruits