Flavonols may slow cognitive decline

Higher dietary intake of flavonols — antioxidants found in tea, wine, and certain fruits and vegetables — may help preserve memory and cognitive abilities among older people, according to a new study published in the journal Neurology.

Researchers followed 961 study participants whose ages ranged from 60 to 100 years old for an average of 6.9 years, tracking their intake of flavonols called quercetin, kaempferol, myricetin, and isorhamnetin. None of the participants showed symptoms of dementia at the beginning of the study, and all participants underwent annual cognitive and memory assessments.

The study conclusion: People whose diets were highest in flavonols, particularly kaempferol, displayed measurably slower rates of cognitive decline than those who consumed flavonols in lower quantities. You can find kaempferol in apples, grapes, tomatoes, green tea, and several types of berries, among other foods.

Though the results are promising, researchers aren’t jumping to conclusions or recommending flavonol supplements yet, according to CNN. Flavonol-rich diets typically include larger quantities of fruits and vegetables, which provide an array of health benefits. More research is needed to determine whether the cognitive benefits directly resulted from flavonol consumption or due to healthy diets and other factors.

Still, a few extra daily servings of flavonol-rich foods, like leafy greens or berries, are unlikely to hurt you, and the benefits may be greater than we know.