A new study published in the journal of the American Academy of Neurology has found that people who eat foods rich in antioxidants called flavonols, which is predominantly found in all vegetables and fruits, are less likely to develop Alzheimer’s disease, a neurological condition characterized by memory loss.
Researchers explained that flavonols, a type of flavonoid, are a group of phytochemicals that are found in plant pigments, which are beneficial for health.
Study author Dr. Thomas Holland from Rush University in Chicago said, “More research is needed to confirm these results, but these are promising findings. Eating more fruits and vegetables and drinking more tea could be a fairly inexpensive and easy way for people to help stave off Alzheimer’s dementia.”
“With the elderly population increasing worldwide, any decrease in the number of people with this devastating disease, or even delaying it for a few years, could have an enormous benefit on public health,” added Dr. Holland.
The researchers looked at 921 people around the ages of 80 and 81 who did not have Alzheimer’s disease. The participants were asked about certain foods they ate regularly. They were also asked about their level of education, physical activities, and mental activities such as playing games and reading.
During the six-year study period, they underwent yearly tests to check whether they had developed dementia or Alzheimer’s.
The study found that the average flavonol intake among Americans is around 16 to 20 mg per day. In the study, the participants in the highest group had a flavonol intake of 15.3 mg a day, while the lowest group had 5.3 mg a day.
The researchers found that the participants from the highest group were 48 percent less likely to develop Alzheimer’s that the participants from the lowest group.
The study also classified the flavonols into four types:
- Isorhamnetin – Pears, olive oil, wine, and tomato sauce
- Kaempferol – kale, beans, tea, spinach, and broccoli
- Myricetin – tea, wine, kale, oranges, and tomatoes
- Quercetin – tomatoes, kale, apples, and tea
Dr. Holland explained that their study does show an association between dietary flavonols and Alzheimer’s risk. However, their findings do not prove that flavonols directly reduces the risk of the neurological condition.
There were also other limitations. The author said, “The majority of participants in the study were white people, so the results may not reflect the general population.”
