Flavonols, the Antioxidant Powerhouse

Flavonols, the Antioxidant Powerhouse 

Flavonols, found in fruits, teas, and wines, are powerful antioxidants that have been linked to a slower rate of memory decline. There may be a link between consuming more foods and beverages rich in the antioxidant flavonols and a reduced rate of memory deterioration with age, according to a recent study. Consuming more foods rich in antioxidant flavonols, which may be found in tea, wine, and many different fruits and vegetables, may help delay the rate of memory impairment, as suggested by recent scientific studies. The findings of the study appeared in the online issue of Neurology (the medical journal of the American Academy of Neurology) dated November 22, 2022. "It's interesting that our study suggests choosing certain dietary choices may contribute to a slower rate of cognitive decline," stated study author Thomas M. Holland, MD, MS of Rush University Medical Center in Chicago. Eating more fruits and vegetables and drinking more tea is a simple approach for people to take charge of their brain health. For their positive impact on human health, flavonols are just one form of flavonoid found in plant pigments. There were 961 participants without dementia, with an average age of 81, in the study. Each year, they reported how often they consumed various foods by filling out a questionnaire. They also had to take cognitive and memory exams once a year, which included things like recalling word lists and numerical sequences. They were also questioned on a variety of other criteria, such as their degree of schooling, their amount of physical activity, and their level of mental engagement through things like reading and gaming. On average, we kept tabs on them for seven years. Based on their dietary flavonol intake, the study participants were separated into five groups. The average dietary intake of total flavonols among the study population was roughly 10 mg per day, while the typical dietary intake of flavonols among US adults is roughly 16 to 20 mg per day. On average, the lowest group ingested around 5 milligrammes of lutein per day, while the highest group consumed about 15 milligrammes, or the amount found in about one cup of dark leafy greens. Researchers employed a global cognition score that averaged the results of 19 different cognitive tests to estimate rates of cognitive deterioration. People with no cognitive impairment had an average score of 0.5, those with mild cognitive impairment had an average score of 0.2, and those with Alzheimer's disease had an average score of -0.5. Researchers showed that those with the highest intake of flavonols had a 0.4 units per decade slower decline in cognitive score compared to those with the lowest intake, after controlling for age, sex, and smoking. Holland mentioned that this is likely because flavonols have natural antioxidant and anti-inflammatory qualities. The research also identified the individual flavonol components of kaempferol, quercetin, myricetin, and isorhamnetin. Kale, beans, tea, spinach, and broccoli were the highest contributors of kaempferol; tomatoes, kale, apples, and tea were the highest contributors of quercetin; tea, wine, kale, oranges, and tomatoes were the highest contributors of myricetin; and pears, olive oil, wine, and tomato sauce were the highest contributors of isorhamnetin. The rate of cognitive deterioration was 0.4 units per decade slower in the highest kaempferol group compared to the lowest. The rate of cognitive deterioration was 0.2 units per decade slower in the highest quercetin consumption group compared to the lowest intake group. The rate of cognitive deterioration was 0.3 units per decade slower among the top myricetin consumers than in the lowest consumers. There was no correlation between dietary isorhamnetin and international IQ. Holland remarked that while the study found a correlation between flavonol intake and cognitive decline, it did not indicate that flavonols were the direct cause of a slower pace of decline. Although the food frequency questionnaire was valid, it was self-reported, which means that participants may not have accurately recalled their dietary habits. Neurology, 22 November 2022; Thomas Monroe Holland, Puja Agarwal, Yamin Wang, Klodian Dhana, Sue E. Leurgans, Kyla Shea, Sarah L. Booth, Kumar Rajan, Julie A. Schneider, and Lisa L. Barnes; "Association of Dietary Intake of Flavonols With Changes in Global Cognition and Several Cognitive Abilities." Refer to: 10.1212/WNL.0000000000201541 The Agricultural Research Service of the United States Department of Agriculture and the National Institute on Aging funded the research.