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Flavonols Linked to Slower Cognitive Decline

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A longitudinal study showed that higher dietary intakes of total flavonols and individual flavonol components slowed cognitive and memory decline in older adults.

According to Thomas Monroe Holland, M.D., Ph.D., Rush University Medical Center, Chicago, and co-authors, total flavonol intake was associated with decreased overall cognitive decline (β=0.004, 95% CI 0.001- 0.006).

A slow decline in episodic, semantic, and working memory was also associated with overall flavonol intake. The association was independent of cardiovascular disease or lifestyle factors, the researchers reported. neurology.

The findings suggest that certain dietary choices may slow the rate of cognitive decline, Holland observed. As simple as it is, it’s an easy way for people to play an active role in maintaining brain health.

Flavonols are a type of flavonoids, a group of phytochemicals found in plant pigments. Previous studies have shown that high intakes of flavonols Lower risk of Alzheimer’s disease dementia.

The mechanisms behind these relationships are not fully understood. The anti-inflammatory function of flavonols may reduce the amplitude or duration of neuroinflammation, Holland and co-authors suggested.Furthermore, the antioxidant properties of flavanols prevent oxidative stress caused by reactive oxygen species and free radicals. or may be mitigated, they point out.

In this study, Holland and colleagues evaluated 961 people without dementia at baseline, Lash Memory and Aging Project, an ongoing community-based prospective cohort. Participants were followed for 6.9 years.

The sample was predominantly female (75%), Caucasian (98%), with a mean education level of 15 years and a mean baseline age of approximately 81 years.Overall, 22% have at least one APOE4 Alleles and 42% reported smoking history.

Researchers assessed diet using a validated semi-quantitative meal frequency questionnaire and measured cognitive performance annually on a battery of 19 standardized tests. Age, gender, education, APOE4late-life cognitive activity, physical activity, and smoking.

This study investigated both total flavonol intake and intake of four components: kaempferol, quercetin, myricetin and isorhamnetin. Kale, beans, tea, spinach, and broccoli were the largest food contributors of kaempferol in this study. Tomatoes, kale, apples, and tea were the major contributors of quercetin. Tea, wine, kale, oranges and tomatoes for myricetin. Tomato sauce with pear, olive oil, wine and isorhamnetin.

The average intake of total flavonols was 9.6 mg/day. In the adjusted model, total flavonol intake was associated with modest decreases in the following domains:

  • Episodic memory β=0.004, 95% CI 0.002-0.006
  • Semantic memory β=0.003, 95% CI 0.001-0.007
  • Perceived speed β=0.003, 95% CI 0.001-0.004
  • Working memory β=0.003, 95% CI 0.001-0.005

Total flavonol intake was not associated with changes in visuospatial ability.

Among the individual flavonol components, kaempferol (β=0.01, 95% CI 0.006-0.02) and quercetin (β=0.004, 95% CI 0.0005-0.007) were associated with slower global cognitive decline. I was. Myricetin and isorhamnetin were not associated with global cognition.

The study has several limitations, note Holland et al. The sample population is Caucasian, highly educated, and from the Midwest. In addition, dietary intake was recorded by a self-reported food frequency questionnaire. Residual confounding may have also influenced some factors.

  • Judy George Covering MedPage Today’s neurology and neuroscience news, brain aging, Alzheimer’s, dementia, MS, rare diseases, epilepsy, autism, headache, stroke, Parkinson’s, ALS, concussion, CTE, sleep, pain And so on. follow


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

The researchers reported no relevant disclosures.

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