The plant recommended #1 by a neurologist for better brain health

To maintain a healthy brain for as long as possible, it is important to follow certain rules of life: ensure you get good sleep, adopt a balanced and healthy diet, manage stress, exercise regularly, and avoid tobacco and alcohol…

Some dietary supplements may also be helpful, but it is crucial to take them only under medical supervision to avoid self-medication. During an interview with our American colleagues from Eating Well, Dr. Maya Shetreat, neurologist and herbalist in the United States, particularly recommends a plant that is beneficial for the brain: sage.

This aromatic plant is said to have neuroprotective properties

Several scientific studies have already highlighted the benefits of Sage officinalis (this is its scientific name) for the maintenance of cognitive abilities – memory, in particular. This aromatic plant would indeed containrosmarinic acid and thecarnosic acidtwo molecules with neuroprotective properties.

Easy to grow in pots

Thus, according to the neurologist, rosmarinic acid is a powerful antioxidant capable of protecting brain cells against oxidative stress – which we now know is linked to cognitive decline and neurodegenerative diseases. Carnosic acid, for its part, would also be an antioxidant.

Easy to grow in a pot (on a balcony or in the corner of a window) or in the garden (rather in the shade of a tree), sage can be used in 1001 ways in the kitchen: dried and pulverized, you can thus sprinkle it on a salad, on grilled meat, on steamed vegetables, on barbecue skewers or even use it to enhance the flavor of a vinaigrette.

Good to know: if you don’t like the (powerful) taste of sage, rosmarinic acid and carnosic acid are also found in rosemary!

In summary

-Dr. Maya Shetreat, neurologist and herbalist, recommends sage for its benefits on the brain.

-Sage contains rosmarinic acid and carnosic acid, two powerful antioxidants that protect brain cells.

-For those who don’t like sage, rosemary is an alternative rich in rosmarinic acid and carnosic acid.

Source : Eating Well