New research suggests that certain fruits and vegetables may help to lower the risk of cognitive deterioration.

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New research suggests that certain fruits and vegetables may help to lower the risk of cognitive deterioration.

COGNITIVE DEGENERATION can start at any age, although it is most common in people who are 70 or older. Dementia has been linked to a greater death rate, according to studies. However, according to a new study, eating foods high in flavonoids can help prevent early signs of cognitive decline.

One of the key causes of age-related cognitive decline and dementia is oxidative stress. Trouble remembering, learning new things, concentrating, or making decisions that affect daily living are early indicators of the degenerative disease. Decades before a person shows signs of cognitive impairment, changes in the brain might begin. Researchers have shown, however, that eating foods high in antioxidants known as flavonoids can greatly lower the incidence of the illness.

Flavonoids are a class of plant metabolites that are hypothesized to have health advantages through modulating cell signaling pathways and acting as antioxidants.

These compounds have antiviral, anti-cancerous, anti-inflammatory, and anti-allergy properties in addition to antioxidant action.

Flavonoids can be found in almost all fruits, vegetables, and herbs.

In general, the more colorful a food item is, the higher the amount of flavonoids it contains.

“There is accumulating evidence that flavonoids are powerhouses when it comes to protecting your mental skills from diminishing as you get older,” said Harvard University’s Dr. Walter Willett.

“Our findings are interesting because they illustrate how easy dietary modifications can help avoid cognitive decline.”

A new study that monitored almost 80,000 middle-aged people for more than 20 years discovered that those who ate a flavonoid-rich diet were less likely to show early signs of cognitive deterioration.

According to the findings, people who consumed the most flavonoids had a 20% lower risk of developing subjective cognitive deterioration than those who consumed the least.

Researchers used data from two longitudinal studies that followed men and women’s lifestyles and health for decades.

Data was provided for 49,493 women who completed seven food questionnaires between 1984 and 2004, followed by assessments on cognitive impairment in 2012 and 2014.

Between 1986 and 2002, 27,842 men completed dietary questionnaires as part of the Health Professionals Follow-up research, which collected data on them.

Researchers included the individuals’ intake of other nutrients such as vitamins and omega-3 fatty acids, as well as non-dietary variables such as physical activity and BMI. “Brinkwire News in Condensed Form.”

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