Flavonoid Consumption May Reduce Dementia Risk –Study

New research has found that those who consume more foods rich in flavonoids, such as berries, tea, red wine and dark chocolate, could lower their risk of dementia.

The study led by a team of researchers at Queen’s University Belfast in the U.K was published September 18 in JAMA Network Open.

The results reveal that increasing the intake of flavonoid-rich foods and drinks could help reduce the risk of developing dementia, which is a group of conditions characterised by impairment of at least two brain functions, such as memory loss and judgement.a Flavonoids, primarily found in plant foods, have a range of health benefits, including antioxidant, anti-inflammatory and anticancer properties.

They have also been linked to a reduced risk of chronic diseases such as cardiovascular disease, as well as improved cognitive function. While age and genetics contribute substantially to the development of the disease, evidence has shown that risk factors such as diet, can play an important role in prevention.