In a recent study published in Neurology, the medical journal of the American Academy of Neurology (USA), Harvard researchers found that flavonoids–the compounds found in colourful fruits and vegetables–play a significant role in protecting against cognitive decline.
Cognitive decline is a common aspect of ageing and it includes losing the ability to think and care for yourself and learn and process new information. It is also one of the earliest noticeable symptoms of dementia and Alzheimer’s and other illnesses that wear away our memory and mental function.
The study was carried out on about 75,000 people over the span of a few years and it found that individuals who ate about 600 milligrams of flavonoids per day had a 20 per cent lower risk of cognitive decline compared to those who consumed about 150 milligrams per day. It also reported that 100 grams of strawberries had about 180 milligrams of flavonoids and an apple had about 113 milligrams.
By now, most of us know that not eating fruits and vegetables can well…significantly affect our health. It can be hard to understand how nutrition affects our brain health but it is studies like this that highlight how we can keep our brain sharp without breaking the bank.
Flavonoids are rich in antioxidants and work by protecting the brain from free radical damage. They’re commonly found in foods like strawberries, oranges, grapefruit, apples, pears, bananas, red and yellow peppers, spinach, tomatoes, and broccoli.