Participants in the study included 961 people without dementia with a typical age of 81. They also finished annual cognitive and memory tests including remembering lists of words, keeping in mind numbers and putting them in the right order.
Scientist divided individuals into five equivalent groups based upon the amount of flavonols they had in their diet plan. While the average amount of flavonol intake in United States adults has to do with 16 to 20 milligrams (mg) daily, the research study population had a typical dietary consumption of total flavonols of approximately 10 mg each day. The most affordable group had an intake of about 5 mg per day and the greatest group consumed approximately 15 mg each day; which is comparable to about one cup of dark leafy greens.
” Something as basic as consuming more vegetables and fruits and drinking more tea is an easy way for people to take an active function in preserving their brain health.”– Thomas M. Holland, MD, MS.
To determine rates of cognitive decline, scientists utilized an overall worldwide cognition score summing up 19 cognitive tests. The typical rating ranged from 0.5 for people without any thinking issues to 0.2 for individuals with moderate cognitive impairment to -0.5 for individuals with Alzheimers illness.
After changing for other factors that might affect the rate of memory decrease, such as age, sex and cigarette smoking, scientists found that the cognitive rating of people who had the greatest consumption of flavonols declined at a rate of 0.4 units per decade more gradually than people whose had the most affordable consumption. Holland noted this is probably due to the fundamental antioxidant and anti-inflammatory residential or commercial properties of flavonols.
The study also broke the flavonol class down into the 4 constituents: kaempferol, isorhamnetin, myricetin and quercetin. The leading food factors for each category were: kale, beans, tea, spinach and broccoli for kaempferol; tomatoes, kale, apples and tea for quercetin; tea, white wine, kale, oranges and tomatoes for myricetin; and pears, olive oil, wine and tomato sauce for isorhamnetin.
Individuals who had the greatest intake of kaempferol had a 0.4 units per decade slower rate of cognitive decrease compared to those in the lowest group. And individuals with the highest consumption of myricetin had a 0.3 systems per years slower rate of cognitive decrease compared to those in the lowest group.
Holland noted that the study shows an association in between greater amounts of dietary flavonols and slower cognitive decrease however does not show that flavonols directly cause a slower rate of cognitive decline.
Other limitations of the research study are that the food frequency survey, although valid, was self-reported, so people may not properly 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.
Participants in the study consisted of 961 people without dementia with an average age of 81. Researchers divided the people into 5 equal groups based on the quantity of flavonols they had in their diet. The typical rating varied from 0.5 for people with no thinking problems to 0.2 for people with moderate cognitive impairment to -0.5 for individuals with Alzheimers disease.
Individuals who had the highest intake of kaempferol had a 0.4 units per decade slower rate of cognitive decrease compared to those in the most affordable group. And people with the greatest intake of myricetin had a 0.3 systems per years slower rate of cognitive decline compared to those in the most affordable group.
A new research study found that individuals who consume or consume more foods with antioxidant flavonols might have a slower rate of memory decrease as they age.
According to brand-new research, people who eat or consume more foods with antioxidant flavonols, which are found in tea and white wine as well as numerous fruits and veggies, may have a slower rate of memory decline. The research study was published in the November 22, 2022, online concern of Neurology, the medical journal of the American Academy of Neurology.
” Its exciting that our research study shows making particular diet plan choices may result in a slower rate of cognitive decline,” stated study author Thomas M. Holland, MD, MS of Rush University Medical Center in Chicago. “Something as basic as eating more vegetables and fruits and drinking more tea is a simple method for people to take an active role in keeping their brain health.”
Flavonols are a kind of flavonoid, a group of phytochemicals discovered in plant pigments known for its beneficial results on health.