A large cohort study of UK adults reveals that consuming flavonoid-rich foods like tea, red wine, and berries is associated with a reduced risk of dementia, particularly among those with high genetic risk, hypertension, or depressive symptoms. In a recent study published in JAMA Network Open , researchers investigated associations between flavonoid-rich food (flavodiet) scores, flavonoid categories, and the risk of dementia. They also explored these associations in settings of high genetic risk, hypertension, and depression.
Background Dementia, a disease characterized by gradual cognitive impairment, impairs thinking, memory, and the capacity to perform everyday tasks. The lack of effective treatments makes the disease a growing worldwide health concern. Preventive therapies are critical for improving health, lowering expenses, and decreasing dementia risk.
Modifiable risk variables, such as food, play a crucial role in disease prevention, with plant-origin diets related to a reduced incidence of cognitive disorders. Flavonoids are a group of naturally occurring compounds found in plants that have powerful antioxidant properties. They play a role in protecting plants from environmental stressors and also contribute to the color, flavor, and overall health benefits of many fruits, vegetables, and beverages.
Plant-based foods and drinks include flavonoids, which are related to decreased risks of dementia, depression, and hypertension. Dietary flavonoids decrease neuroinflammat.
