This color can reduce the risk of “this disease,” pre-dementia fruits and vegetables.
According to a recent study published in the journal Neurology, sufficient consumption of flavonoid components through orange or red fruits and vegetables reduces the risk of subjective cognitive decline (SCD).
Subjective cognitive impairment is said to be the case where cognitive functions are normal even when tested because one feels that one’s memory has deteriorated. It may be a good thing that cognitive function is normal, but attention is needed because a study found in Neurology last year that subjective cognitive decline can lead to Alzheimer’s dementia.
A team of Dr. Tian-Shin Yeh at Harvard University’s School of Public Health examined 49,493 women and 27,842 men for association with flavonol, flavone, flavanone, flavanone, flavan-3-ol, and anthocyanin.
After adjusting age, intake calories, etc., the team found that the higher the total amount of flavonoid intake, the less likely the subjective cognitive decrease will occur.
When participants were divided into five groups based on total flavonoid intake, the group with the highest intake was 19% less likely to experience subjective cognitive decline compared to the group with the lowest intake. In particular, those with the largest amount of flavanone decreased by 36% compared to those with the least amount of anthocyanin and 24% compared to those with the least amount of anthocyanin.
“Flavanone is rich in mostly orange fruits and vegetables such as tangerines, oranges, grapefruit and carrots, and anthocyanin is rich in mostly purple or red fruits and vegetables such as blueberries, blackberries, strawberries, grapes, plums, black rice, and paprika,” Haidak Jung said in an interview.토토사이트
“There is growing evidence that flavonoids can help prevent poor thinking as you age,” the team said in a statement. “The interesting reason for this study is that eating fruits and vegetables alone can help prevent cognitive impairment.”