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Antioxidant flavonols from fruits, tea, and wine have been linked to reminiscence decline.

A brand new research has discovered that individuals who eat and drink extra meals containing antioxidant flavonols expertise slower reminiscence as they age.

A brand new research has discovered that individuals who eat and drink a variety of meals containing antioxidant flavonols, present in tea, wine, vegatables and fruits, have slower reminiscence. The research was revealed on-line on November 22, 2022 NeurologyJournal of Medication of the American Academy of Neurology.

“It is thrilling that our analysis reveals that sure dietary selections can sluggish cognitive decline,” mentioned Thomas M. Holland, MD, of Rush College in Chicago. “Easy issues like consuming extra vegatables and fruits and consuming extra tea are straightforward methods for folks to get lively in defending their mind well being.”

Flavonols are a kind of flavonoid, a bunch of phytochemicals present in plant pigments which have been proven to have helpful well being results.

The research members included 961 folks with a median age of 81 and no psychological sickness. They stuffed out a questionnaire every year about how typically they ate sure meals. Additionally they took cognitive and reminiscence exams yearly, together with recalling phrase lists, remembering numbers, and getting into them within the appropriate order. They have been additionally requested about different elements, corresponding to their degree of training, how a lot time they spend doing bodily exercise, and the way a lot time they spend on mental actions corresponding to studying and enjoying video games. They have been adopted for a median of seven years.

The researchers divided the folks into 5 equal teams primarily based on the quantity of flavonols of their food regimen. The common flavonol consumption for US adults is roughly 16 to twenty milligrams (mg) per day, whereas the research inhabitants had a median flavonol consumption of 10 mg per day. The bottom group consumed roughly 5 mg per day and the best group consumed a median of 15 mg per day; That is the equal of 1 cup of darkish inexperienced leafy greens.

“Easy issues like consuming extra vegatables and fruits and consuming extra tea are straightforward methods for folks to get lively in defending their mind well being.” – Thomas M. Holland, MD, MSc

To find out the diploma of cognitive decline, the researchers used a world complete cognitive rating that mixes 19 cognitive exams. Imply scores ranged from 0.5 for these with no cognitive impairment to 0.2 for these with delicate cognitive impairment and −0.5 for these with no cognitive impairment.[{” attribute=””>Alzheimer’s disease.

After adjusting for other factors that could affect the rate of memory decline, such as age, sex and smoking, researchers found that the cognitive score of people who had the highest intake of flavonols declined at a rate of 0.4 units per decade more slowly than people whose had the lowest intake. Holland noted this is probably due to the inherent antioxidant and anti-inflammatory properties of flavonols.

The study also broke the flavonol class down into the four constituents: kaempferol, quercetin, myricetin and isorhamnetin. The top food contributors for each category were: kale, beans, tea, spinach and broccoli for kaempferol; tomatoes, kale, apples and tea for quercetin; tea, wine, kale, oranges and tomatoes for myricetin; and pears, olive oil, wine and tomato sauce for isorhamnetin.

People who had the highest intake of kaempferol had a 0.4 units per decade slower rate of cognitive decline compared to those in the lowest group. Those with the highest intake of quercetin had a 0.2 units per decade slower rate of cognitive decline compared to those in the lowest group. And people with the highest intake of myricetin had a 0.3 units per decade slower rate of cognitive decline compared to those in the lowest group. Dietary isorhamnetin was not tied to global cognition.

Holland noted that the study shows an association between higher amounts of dietary flavonols and slower cognitive decline but does not prove that flavonols directly cause a slower rate of cognitive decline.

Other limitations of the study are that the food frequency questionnaire, although valid, was self-reported, so people may not accurately remember what they eat.

Reference: “Association of Dietary Intake of Flavonols With Changes in Global Cognition and Several Cognitive Abilities” by Thomas Monroe Holland, Puja Agarwal, Yamin Wang, Klodian Dhana, Sue E. Leurgans, Kyla Shea, Sarah L Booth, Kumar Rajan, Julie A. Schneider and Lisa L. Barnes, 22 November 2022, Neurology.
DOI: 10.1212/WNL.0000000000201541

The study was supported by the National Institutes of Health, National Institute on Aging, and USDA Agricultural Research Service.

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