According to the study, the results of which were published in the Journal of Neurology issued by the American Academy of Neurology, those who eat foods and drinks rich in antioxidant “flavonol” compounds, their memory deterioration and decline in performance are less compared to those who do not eat them.
Food and drinks rich in flavonols include turnips, tomatoes, apples, oranges, berries, grapes, red cabbage, dark chocolate, parsley, onions, peaches, and dark-colored leafy vegetables, in addition to tea, especially green.
Thomas M. Holland, lead author of the study from the Rush Institute on Aging in the United States, noted that those who ate 7 servings of dark leafy vegetables weekly or 1 serving per day had a 32 percent reduction in their rate of cognitive decline.
“Beginning with dietary and lifestyle modifications at an early age is more likely to yield good results for long-term memory,” Hollande was quoted by the UBI news agency as saying.
He added: “Changes in the brain, such as the accumulation of amyloid plaques that form in the gray matter of the brain, the ratio of (tau) protein in the brains of people with neurodegeneration, and neurofibrillary tangles in the case of Alzheimer’s disease, may begin between 10 and 20 years before the appearance of clinical signs of deterioration.” can be easily detected.”
Decreased memory performance
The study involved 961 people, average age 81, who had no symptoms of dementia.
Participants provided information about their food intake, educational level, time spent on mental activities and exercise, and then took memory tests.
The results revealed that consuming more than 16 grams of “flavonols” per day is associated with the best memory performance and the lowest rate of memory deterioration.