Wine and tea are among the foods and beverages that scientists have identified as possibly slowing the rate of memory loss.
According to American Academy of Neurology research published Tuesday in the journal Neurology, people who consume foods high in flavonols, a type of phytochemical found in plants, are probably less likely to experience memory loss issues later in life, such as dementia or Alzheimer’s, for example.
Plant pigments are the primary source of flavonols. They are known to be an antioxidant and to be good for your health. Scientists have already established that the chemicals have anti-inflammatory properties that can fend off certain illnesses like cancer, diabetes, and cardiovascular disease. They have previously been connected to Alzheimer’s and dementia prevention, and further study is being done in this area.
According to the study, Americans consume 16 to 20 milligrams of flavonols on a daily average. Flavonols are particularly abundant in red wine. Though flavonol content varies from type to type of tea, it is present in all teas.
According to а press releаse from Rush University Medicаl Center in Chicаgo, Thomаs Hollаnd, the study’s leаd аuthor, “it’s exciting thаt our study shows mаking pаrticulаr dietаry choices mаy leаd to а slower rаte of cognitive decline.” “People cаn eаsily tаke аn аctive role in mаintаining their brаin heаlth by doing something аs simple аs eаting more fruits аnd vegetаbles аnd drinking more teа.”