Eating flavonol-rich fruits and vegetables may lower your risk for Alzheimer’s disease, according to a study published in Neurology. Researchers compared intake of flavonol-rich foods such as kale, broccoli, beans, apples, and tomatoes to Alzheimer’s disease incidence in 921 elderly participants with no dementia from the Rush Memory and Aging Project (MAP). Those who consumed the highest amounts of flavonols reduced their risk for disease by 48 percent when compared to those who consumed the lowest amounts. Kaempferol and isorhamnetin, found in leafy greens and tomato products, respectively, were associated with the most protection against disease. Other flavonol-rich foods include tea, spinach, oranges, and pears. Possible mechanisms behind the lower risk for disease may include the antioxidant effect and improved cognitive function associated with flavonol intake.
Holland TM, Agarwal P, Wang Y, et al. Dietary flavonols and risk of Alzheimer dementia. Neurology. Published online January 29, 2020.