For the first time, dietary flavonols, which are components of many fruits, vegetables, and tea, have been linked to a significantly lower risk of developing Alzheimer disease (AD). However, some experts are calling for healthy skepticism when interpreting the findings.
Kaempferol, isorhamnetin, and myricetin may not be household names, but investigators at Rush University Medical Center in Chicago, Illinois, found that for those who reported diets highest in these flavonols, the rate of incident AD was 48% lower than that of their counterparts who consumed the lowest levels of these dietary compounds.
Kale, beans, spinach, apples, olive oil, and tomato sauce are among the sources richest of these flavonols.
“Eat your fruits and vegetables, particularly dark leafy greens, and drink some tea every now and again. A healthy diet that contains various fruits and vegetables is critical for continued health, especially brain health,” study investigator Thomas M. Holland, MD, Rush Institute for Healthy Aging, told Medscape Medical News.
