New Study Finds That Consuming More Flavonol Rich Foods May Slow Down memory Decline
A study published in the online issue of Neurology®, the medical journal of the American Academy of Neurology, on November 22, 2022, found that consuming more flavonol rich foods may slow down memory decline. The people who ate or drank more foods with antioxidant flavonols, which are found in several fruits and vegetables as well as tea and wine, may have a slower rate of memory decline.
Flavonols are a class of flavonoids, which are bioflavonoids present in a wide variety of plant foods including berries, nuts, cereals, fruits, and even tea and wine. These organic compounds are widely used in the pharmaceutical, therapeutic, cosmetic, and nutraceutical industries because to their beneficial effects on human health.
The Agricultural Research Service of the United States Department of Agriculture and the National Institute on Aging sponsored this study.
People who consume more antioxidant flavonols may have slower memory decline Study
COPYRIGHT_OAPL: Published on https://www.oapublishinglondon.com/hl/consuming-more-flavonol-rich-foods-may-slow-down-memory-decline/ by Suleman Shah on 2022-11-24T12:04:31.325Z
A press release claims that 961 persons were involved in the research. With an average age of 81 and no signs of dementia, the participants were invited to fill out a food-frequency questionnaire. They also took cognitive and memory tests once a year, which included things like reciting lists of words and numbers in the proper sequence.
In addition, they inquired as to their degree of schooling, their regularity with reference to physical activity, and their exposure to cognitively energizing media like reading and gaming. On average, researchers kept tabs on participants for seven full years.
individuals were divided into five groups of similar size depending on the amount of flavonols in their meals.
Total flavonol consumption in the study cohort was about 10 mg per day, whereas the typical flavonol intake among US adults is between 16 and 20 mg per day. The top group consumed roughly the same as one cup of dark leafy greens per day (15 mg), whereas the lowest group consumed about half as much (5 mg).
The researchers used a global cognitive score, which included the outcomes of 19 different tests of cognition, to quantify the rates of cognitive loss. The average score was 0.5 for individuals without cognitive difficulties, 0.2 for those with moderate cognitive impairment, and - 0.5 for those with Alzheimer's disease.
When controlling for factors such as age, sex, and smoking, the cognitive score of those with the highest intake of flavonols declined at a rate 0.4 units per decade more slowly than that of those with the lowest intake.
It's exciting that our study shows making specific diet choices may lead to a slower rate of cognitive decline. Something as simple as eating more fruits and vegetables and drinking more tea is an easy way for people to take an active role in maintaining their brain health.
- Thomas M. Holland, Rush University Medical Center in Chicago
Kaempferol, quercetin, myricetin, and isorhamnetin were identified as the four components of the flavonol class in the research. Foods high in kaempferol include kale, beans, tea, spinach, and broccoli; foods high in quercetin include tomatoes, kale, apples, and tea; foods high in myricetin include tea, wine, kale, oranges, and tomatoes; and foods high in isorhamnetin include pears, olive oil, wine, and tomato sauce.
The rate of cognitive deterioration was 0.4 units per decade slower among individuals with the greatest consumption of kaempferol compared to those with the lowest intake. The rate of cognitive deterioration was 0.2 units per decade slower for individuals with the greatest consumption of quercetin compared to those with the lowest intake.
Furthermore, the rate of cognitive deterioration was 0.3 units per decade slower among the top myricetin consumers than in the lowest consumers. There was no correlation between dietary isorhamnetin and international IQ.
Although the researchers found a link between flavonol intake and a slower pace of cognitive decline, Holland emphasized that this did not imply that flavonols were the primary cause of the slower rate of decline.
The research had other caveats, such as the fact that the meal frequency questionnaire was self-reported, meaning that participants may not have properly recalled their dietary habits.
The findings show that memory may decline less rapidly with age if the diet contains a high amount of total flavonols and numerous flavonol components.