Abundant in apples, pears, olive oil, beans, spinach, etc.
Research has shown that foods such as strawberries, which contain flavonols that have antioxidant and anti-inflammatory effects, are good for brain health.
As a result of a study carried out on more than 900 adults by the Rush University Medical Center in the United States, it was found that foods containing flavonols are good for strengthening the brain as well as the cardiovascular system and the health of the liver and kidneys. Flavonols are antioxidants that reduce inflammation, prevent cell damage in the brain, and eliminate harmful free radicals in the body. It belongs to a relatively well-known family of flavonoids.
Foods rich in flavonol include fruits such as strawberries, apples, pears, and oranges, green leafy vegetables such as tomatoes, kale, broccoli, and spinach, grains such as beans, olive oil, tea and wine. These different foods work synergistically.
The research team collected data from 961 adults without dementia (average age 81). Over an average of seven years, the participants responded to a questionnaire about their diet each year and took cognitive and memory tests. The researchers compared a group that ate about 15 mg of flavonols per day (equivalent to about 1 cup of green leafy vegetables) with a group that ate only about 5 mg of flavonols per day. The results showed that people who ate enough flavonol-containing green leafy vegetables experienced a 32% slower decline in cognitive function than those who did not.
Dr. Thomas Holland (internal medicine) of Rush Medical Center, lead author of the study, said, “Flavonols alone cannot prevent mental aging, and adequate intake of various fruits and vegetables, vigorous physical activity and cognitive training, You have to working hard to relieve stress,” he stressed. “The best way to stock up on flavonols is to eat foods rich in them,” he added.
The research team found a link between flavonols and delayed cognitive decline, but said they could not prove a direct causal relationship. He also said that the incompleteness of people’s memories of what they ate was a limitation of the study.
The results of this study (Association of the Dietary Intake of Flavonols With Changes in Global Cognition and Several Cognitive Abilities) were published in the online edition of the journal Neurology and were presented by the American health media ‘Health Day’.