Brain Booster to Prevent Memory Loss #2: Eating a colorful variety of fruits and veggies

Experts stress that people must pay attention to their diets and eat a variety of fruits and vegetables, five to seven servings daily ranging from leafy greens to blueberries to tomatoes to sweet potatoes. While there is no one "brain food," antioxidants - which are often found in fruits and vegetables - help to curb free-radical damage to cells.

"Our brain kind of gets rusty with age," explains Small.

Also, experts say there is no magic brain vitamin or supplement that will protect against memory loss. P. Murali Doraiswamy, MD, chief of biological psychiatry at Duke University Medical Center and author of The Alzheimer's Action Plan, says that B vitamins may help, as could the spice turmeric, but that studies are inconclusive.

Looking for a fresh recipe that is antioxidant-rich? Try this Grilled Eggplant Panini, which is a quick and easy vegetarian meal, perfect for a summer weeknight dinner.

Grilled Eggplant Panini

Prep Time: 35 minutes

Total Time: 35 minutes

Servings: 4 sandwiches

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons chopped fresh basil
• 2 tablespoons extra-virgin olive oil, divided
• 8 1/2-inch slices eggplant (about 1 small)
• 1/2 teaspoon garlic salt
• 8 slices whole-grain country bread
• 8 thin slices fresh mozzarella cheese
• 1/3 cup sliced jarred roasted red peppers
• 4 thin slices red onion

Directions

1. Preheat grill to medium-high.
2. Combing mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches: spread the basil mayonnaise on 4 slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slice of bread. Cut in half and serve warm.

Nutrition Facts (per sandwich):

337 calories, 16 g fat, 7 g fiber