According to new research, people who eat or drink more foods with antioxidant flavonols, which are found in tea and wine as well as several fruits and vegetables, may have a slower rate of memory decline. The study was published in the November 22, 2022, online issue of Neurology, the medical journ
A new study found that people who eat or drink more foods with antioxidant flavonols may have a slower rate of memory decline as they age.
Participants in the study included 961 people without dementia with an average age of 81. They filled out a questionnaire each year on how often they ate certain foods. They also completed annual cognitive and memory tests including recalling lists of words, remembering numbers and putting them in the correct order.
The study also broke the flavonol class down into the four constituents: kaempferol, quercetin, myricetin and isorhamnetin. The top food contributors for each category were: kale, beans, tea, spinach and broccoli for kaempferol; tomatoes, kale, apples and tea for quercetin; tea, wine, kale, oranges and tomatoes for myricetin; and pears, olive oil, wine and tomato sauce for isorhamnetin.
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