OLDER ADULTS WHO CONSUME FOODS RICH IN FLAVONOLS MAY HAVE LOWER ALZHEIMER’S RISK, STUDY SUGGESTS

Reuters : (1/29, Rapaport) reports a study of 921 adults over 80 followed for six years found that participants who consumed the most “flavonols were about half as likely to develop Alzheimer’s than those who consumed the least.” The researchers focused on “four flavonols in particular: kaempferol, which is found in kale, beans, tea, spinach and broccoli; quercetin, in tomatoes, kale, apples and tea; myricetin, also in tea, as well as wine, kale, oranges and tomatoes; and isorhamnetin, in pears, olive oil, wine and tomato sauce.” The findings were published in the journal ‘Neurology’.