Dementia prevention: Study finds cholesterol-lowering fruit delays cognitive decline

These effects contribute to improved cardiovascular health and a decreased risk of heart disease.

Additionally, scientists found that strawberries may play a role in delaying cognitive decline, potentially offering protection against dementia.

The findings, based on an extensive review of clinical trials and observational studies, highlight strawberries as a natural way to support overall health and manage cardiovascular risk factors.

Dr Roberta Holt, lead researcher at the University of California, Davis, said: "Strawberries are rich in phytonutrients that benefit heart health.

"Our review found that regular strawberry consumption not only lowers cholesterol but also helps reduce inflammation, which is a key driver of heart disease."

Phytonutrients present in plant-based diets contribute to maintaining good health through various beneficial properties.

They contribute to well-being not only through antioxidant activity but also as anti-inflammatory and anticarcinogenic agents.

Registered dietitian Toby Amidor added: "People are seeking natural, food-based solutions to manage their health and strawberries offer a convenient, delicious and affordable way to support heart health.

"They are packed with phytonutrients, fibre and vitamins, particularly vitamin C, and can be easily added to smoothies, yoghurt, salads or eaten as a snack."

These expert insights underscore the potential of strawberries as a simple yet effective addition to a heart-healthy diet.

It was also noted that consuming between one and four cups of strawberries daily to reap the health benefits.

What's more, the researchers noted that strawberries can be enjoyed fresh, frozen, or freeze-dried, to reap the benefits.

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Several past studies have suggested that consuming leafy green vegetables may help maintain cognitive function as we age.

A recent body of research involving 960 older adults found that those who ate the most leafy greens experienced slower mental decline.

The study, published in the journal Neurology, identified several key nutrients in leafy greens that may contribute to this effect. These include vitamin K, lutein, β-carotene, nitrate, folate, and kaempferol.

Study author Martha Clare Morris, a professor of nutrition science at Rush Medical College in Chicago, emphasised the significance of the findings. "The association is quite strong," she stated.