Improve memory as the years go by by eating more flavonols! Here are the foods that are found
Eating more flavonols, antioxidants found in many vegetables, fruits, tea and wine, may slow the rate of memory loss, a new study finds.
The cognitive score of the people in the study who ate the most flavonols declined 0.4 units per decade more slowly than those who ate the least flavonols.
The study was conducted by American researchers and published in the journal Neurology.
According to other studies, one of the most common flavonols, quercetin, has been shown to reduce colorectal and other cancers. Onions contain the highest levels – the lowest levels can be found in broccoli, blueberries, cauliflower, leeks, spinach and strawberries.
Another common flavonol, kaempferol, appears to inhibit the growth of cancer cells while preserving and protecting normal cells. Good sources of kaempferol are onions, asparagus, and berries, but the richest plant sources are spinach, kale, and other green leafy vegetables, such as dill and tarragon.