An American Study: Colored Foods improve Memory Performance - Since Few | News Time , Sports, Art ,Technology, Horoscopes

Mobile Menu

Top Ads

More News

logoblog

An American Study: Colored Foods improve Memory Performance

Tuesday, August 10, 2021

An American Study: Colored Foods improve Memory Performance
Colorful fruits prevent cognitive decline with age

A recent study indicated that adding fresh and colorful fruits and vegetables to your diet can significantly reduce the risk of cognitive decline associated with diseases such as dementia and Alzheimer's, as well as improve brain health, according to the report published on the "Times of India" website.


According to research, people who eat a diet that includes at least half a daily serving of flavonoid-rich foods like strawberries, oranges, peppers and apples may have a 20 percent lower risk of cognitive decline.


What does the study say?


Published in Neurology , the medical journal of the American Academy of Neurology, the study looked at several types of flavonoids and found that flavones and anthocyanins may have a more protective effect.


Flavonoids are natural compounds found in plants that are powerful antioxidants, and it's thought that eating too few antioxidants may play a role in cognitive decline with age.


Study author Walter Willett of Harvard University in Boston said: "There is growing evidence to suggest that flavonoids support your thinking skills and prevent cognitive decline as you age."


"Our results are exciting because they show that making simple changes to your diet can help prevent cognitive decline," Willett added.


According to the study, which involved 49,493 women with an average age of 48 and 27,842 men with an average age of 51 at the start of the study, and after adjusting for factors such as age and total calorie intake, it was reported that people who had more flavonoids in their diets had lower levels of flavonoids. risk of cognitive decline.


The researchers also looked at individual flavonoids, with flavones, found in certain spices, yellow or orange fruits and vegetables, having the strongest protective qualities and associated with a 38 percent reduction in the risk of cognitive decline, as well as anthocyanins, which are found in blueberries, berries and cherries, linked to a lower risk of cognitive decline. knowledge by 24 percent.

No comments:

Post a Comment