While many aspects of ageing might seem inevitable, eating well could help you live longer, look younger and feel better in older age.
Vegetables are a crucial part of any diet because they are rich in vitamins and minerals.
Eating a wide range has been found to reduce risk of many diseases including heart disease, high blood pressure, and some cancers.
It is recommended by the NHS that people eat five portions of fruit and vegetables a day.
However, earlier this year it was suggested by an Imperial College London study that ten portions could be even more beneficial.
Add these three anti-ageing vegetables to your diet.
The vegetable’s deep purple skin comes from a nutrient called nasunin.
As well as being said to help fight spread of cancer, the nutrient has been found to combat dementia – an increasingly common age-related condition.
Indeed, research found nasunin could slow the development of Alzheimer’s disease by stopping free radicals from damaging neurons.
This red vegetable contains 60 per cent more vitamin C than its green-coloured sibling.
Vitamin C triggers production of white blood cells that help the body to fight off germs and bacteria.
According to a study published in the American Journal of Clinical Nutrition, people with diets high in vitamin C were less prone to developing wrinkles.
The festive favourite should probably be eaten all year round.
It contains sulfur compounds which help our body’s tumour-suppressing genes.
The vegetable does this by blocking enzymes that promote tumour growth.
A study published in 2012 shoed that these sulfur compounds could reduce inflammation and active cartilage-protecting proteins to treat rheumatoid arthritis.