Association of dietary intake of flavonols and cognitive ability

Takeaway

• Higher dietary intake of flavonols and some of their constituents may be associated with slower rates of cognitive decline.

Why this matters

• Previous studies have linked the anti-inflammatory and antioxidant properties of flavonoids with slower rates of cognitive decline.
• The relationship between total and individual flavonols and cognitive decline warrants further research as dietary modification may be an effective approach to lowering the risk of cognitive decline.