Colorful Fruit and Vegetables May Cut the Risk of Cognitive Decline

In a new study, published in the journal Neurology, researchers find that people who eat the most flavonoids have a lower risk to experience early signs of cognitive decline in later life.Colorful Fruit and Vegetables May Cut the Risk of Cognitive Decline

Some flavonoids provide stronger protection from cognitive decline. Thus, flavones, a type of flavonoid present in yellow and orange fruits and vegetables, were associated with a 38% reduction in risk, while anthocyanins, present in blueberries, blackberries, and cherries, were associated with a 24% lower risk.

For this study, a team of scientists analyzed data on almost 80,000 men and women from two large longitudinal studies that monitored the lifestyle and health of volunteers over several decades.

Senior author of the study, Dr. Walter Willett, Ph.D., of Harvard University in Boston, says: “There is mounting evidence suggesting flavonoids are powerhouses when it comes to preventing your thinking skills from declining as you get older. Our results are exciting because they show that making simple changes to your diet could help prevent cognitive decline.”

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