Studies Show Flavonoids in Foods May Help Forgetfulness
Research shows flavonoids, the chemicals that provide plant foods their bright colors, may help in the fight against forgetfulness and mild confusion many seniors experience. The evidence comes from two long-term continuing health studies from the late 1970s and early 1980s. Participants were periodically surveyed regarding their diet and state of their health including memory problems over a 20-year period. Data was extracted from over 100,000 men and women with an average age of 73.
The study’s lead author, Dr. Deborah Blacker, a professor of epidemiology at the Harvard T.H. Chan School of Public Health, said they focused on participants’ consummation of two dozen common types of flavonoids. These included carrots (high in beta carotene), strawberries (containing flavone) and apples (containing anthocyanin). Results suggest those who answered “yes” to having memory problems also reported eating a lower number of flavonoid-enriched foods.
Researchers found a significant difference between the bottom one-fifth of participants who reported the lowest intake of flavonoids compared to the upper one-fifth who were 19 percent less likely to report forgetfulness or confusion. Additionally, the study reported “higher intakes of Brussel sprouts, strawberries, winter squash and raw spinach were most highly associated with better scores on the test of subjective cognitive decline.” Dr. Thomas M. Holland, a researcher at the Rush Institute for Healthy Aging who was not involved in the study, said “There’s some really good data here with 20 years of follow-up.”
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Source: nytimes.com/2021/08/09/well/brain-health-fruits-vegetables.html
