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January 19, 2023
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Flavonols consumption from fruit and vegetables delays cognitive decline
Flavonols are a type of flavonoids that slow down the decline in episodic and semantic memory, perceptual speed, and working memory. A study anaylzed what exactly is their impact on cognitive health.
Flavonoids are bioactive compounds found in plant-based foods with known anti-inflammatory and antioxidant properties. Research suggests that the consumption of flavonoids might be connected with better cognition due to their capability to prevent oxidative stress and decrease harmful neuroinflammation. Flavonols are a type of flavonoids with an extra ketone group. Recent work published in the journal Neurology studied the association of dietary intake of total flavonols on the change in cognitive performance, including global cognition, memory, visuospatial ability, perceptual speed, and others. It also investigated separate flavonol constituents: kaempferol, quercetin, myricetin, and isorhamnetin.
The cohort used in the study consisted of 961 community-dwelling Chicagoans aged 60-100 years from the Rush Memory and Aging Project, followed by an average of 6.9 years. The research included a food frequency questionnaire to assess the participants' diet, while their cognitive performance was checked annually utilizing 19 standardized tests. The top food item contributors to the individual flavonol intake (in milligrams/day) were:
- For kaempferol: kale, beans, tea, spinach, and broccoli.
- For quercetin: tomatoes, kale, apples, and tea.
- For myricetin: tea, wine, kale, oranges, tomatoes.
- For isorhamnetin: pears, olive oil, wine, and tomato sauce.
The mean intake of total flavonols was 9.6 mg/day, kaempferol 1.89 mg/day, quercetin 7.05 mg/day, myricetin 0.58 mg/day, and isorhamnetin 0.10 mg/day. The results showed that a higher amount of total flavonols and flavonol constituents in the diet was linked with a slower rate of decline in overall cognition. Total flavonol intake was connected with a slower decline in global cognitive domains: episodic and semantic memory, perceptual speed, and working memory. Between the flavonol constituents, the intake of kaempferol and quercetin was associated with slower global cognitive decline, while myricetin and isorhamnetin did not show such an association.
Results suggest that sufficient intake of total flavonols and several flavonol constituents in diet may slow down the decline in cognitive abilities with older age. There is an excellent value in researching additional cohorts and groups to validate said results and understand the underlying biological mechanisms.
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Flavonoids are bioactive compounds found in plant-based foods with known anti-inflammatory and antioxidant properties. Research suggests that the consumption of flavonoids might be connected with better cognition due to their capability to prevent oxidative stress and decrease harmful neuroinflammation. Flavonols are a type of flavonoids with an extra ketone group. Recent work published in the journal Neurology studied the association of dietary intake of total flavonols on the change in cognitive performance, including global cognition, memory, visuospatial ability, perceptual speed, and others. It also investigated separate flavonol constituents: kaempferol, quercetin, myricetin, and isorhamnetin.
The cohort used in the study consisted of 961 community-dwelling Chicagoans aged 60-100 years from the Rush Memory and Aging Project, followed by an average of 6.9 years. The research included a food frequency questionnaire to assess the participants' diet, while their cognitive performance was checked annually utilizing 19 standardized tests. The top food item contributors to the individual flavonol intake (in milligrams/day) were:
- For kaempferol: kale, beans, tea, spinach, and broccoli.
- For quercetin: tomatoes, kale, apples, and tea.
- For myricetin: tea, wine, kale, oranges, tomatoes.
- For isorhamnetin: pears, olive oil, wine, and tomato sauce.
The mean intake of total flavonols was 9.6 mg/day, kaempferol 1.89 mg/day, quercetin 7.05 mg/day, myricetin 0.58 mg/day, and isorhamnetin 0.10 mg/day. The results showed that a higher amount of total flavonols and flavonol constituents in the diet was linked with a slower rate of decline in overall cognition. Total flavonol intake was connected with a slower decline in global cognitive domains: episodic and semantic memory, perceptual speed, and working memory. Between the flavonol constituents, the intake of kaempferol and quercetin was associated with slower global cognitive decline, while myricetin and isorhamnetin did not show such an association.
Results suggest that sufficient intake of total flavonols and several flavonol constituents in diet may slow down the decline in cognitive abilities with older age. There is an excellent value in researching additional cohorts and groups to validate said results and understand the underlying biological mechanisms.
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Dr. Ana Baroni MD. Ph.D.
Scientific & Medical Advisor
Quality Garant
Ana has over 20 years of consultancy experience in longevity, regenerative and precision medicine. She has a multifaceted understanding of genomics, molecular biology, clinical biochemistry, nutrition, aging markers, hormones and physical training. This background allows her to bridge the gap between longevity basic sciences and evidence-based real interventions, putting them into the clinic, to enhance the healthy aging of people. She is co-founder of Origen.life, and Longevityzone. Board member at Breath of Health, BioOx and American Board of Clinical Nutrition. She is Director of International Medical Education of the American College of Integrative Medicine, Professor in IL3 Master of Longevity at Barcelona University and Professor of Nutrigenomics in Nutrition Grade in UNIR University.
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