Consuming foods with the antioxidant flavonol may reduce the risk of Alzheimer’s disease
In previous studies, researchers have suggested that consumption of foods with the antioxidant flavonol may be beneficial for people at risk of cardiovascular disease. Now, new research suggests that foods containing flavonol may reduce the risk of neurodegeneration.
In the findings, as published in the peer-reviewed journal Neurology, researchers implicated 921 participants, most of which were 81 years of age, with no prior evidence of neurodegeneration. The participants were instructed to complete a survey each year of their food consumption, while also taking into notice educational attainment, fitness activities, and hobbies.
The participants were split into five groups based on flavonol intake amount. Intake of flavonol ranged from 5.3 to 15.3 mg per day. The study lasted an average of six years.
When evaluating the surveys, researchers sought to identify if the participants developed any symptoms of Alzheimer’s dementia, initiating several cognitive tests.
By the study’s conclusion researchers found that higher intake of foods containing flavonol, such as many common fruits and vegetables like pears, oranges and tomatoes, were at a significantly lower risk, up to 48% less likely, to develop Alzheimer’s dementia, compared to their counterpart.
Moreover, when the flavonols were broken down into four types, higher consumption of kaempferol was associated with the lowest risk of developing dementia.
Overall, the findings point to flavonol and its potential beneficiary effects for reducing the risk of dementia, however more research is needed to further validate the new results.