Higher flavonol intake was linked to lower risk of Alzheimer’s dementia in a prospective cohort study of older adults.
After adjusting for genetic, demographic, and lifestyle factors, people who consumed the highest dietary intake of flavonols were 48% less like to develop Alzheimer’s dementia than people with the least intake, reported Thomas Holland, MD, of Rush University in Chicago, and colleagues, in Neurology.
“This research lends a further understanding of the contents of the foods we eat,” Holland said. “The bioactive in foods — which from our research would be specifically flavonols found in kale, spinach, tomatoes, tea, olive oil, apples, pears, and over 20 other foods — have antioxidant and anti-inflammatory properties that have the potential to protect against cellular damage due to oxidative stress and sustained inflammation,” he told MedPage Today.
The top contributors to individual flavonols are:
- Isorhamnetin: pears, olive oil, wine, and tomato sauce
- Kaempferol: kale, beans, tea, spinach, and broccoli
- Quercetin: tomatoes, kale, apples, and tea
- Myricetin: tea, wine, kale, oranges, and tomatoes
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