Flavonoids Dietary 'Powerhouses' for Cognitive Decline Prevention
Eating at least half a serving per day of foods rich in flavonoids — like strawberries, oranges, peppers, and apples — may help lower the risk of age-related cognitive decline, new research shows. Among the different types of flavonoids, flavones (found in some spices and yellow or orange fruits and vegetables) and anthocyanins (found in blueberries, blackberries, and cherries) seem to have most protective effect, the researchers report.
@sayantan Flavonoids, naturally occurring phytochemicals found in plants, are strong antioxidants. Considering the likely role of oxidative stress in age-related cognitive decline, flavonoids have been proposed as potentially important preventive. For the study, Willett and colleagues prospectively examined associations between long-term dietary flavonoids (flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids, and proanthocyanidins) and subjective cognitive decline (SCD) in 49,493 women from the Nurses' Health Study (1984-2006) and 27,842 men from the Health Professionals Follow-up Study (1986-2002).