September is Healthy Aging Month and how better to aim for aging well than to look after our brain health? Most everyone wants to avoid or delay any forgetfulness associated with aging and a recent study published in the scientific journal, Neurology, may offer “food for thought” on this topic.
Here’s what the researchers who carried out this study did: they pulled data from two large, long running health studies. They then compared participant “subjective cognitive function” (SCF) (or self-assessment of tasks, such as remembering everyday things and the ability to follow spoken conversation) with the person’s own food intake reports.
As it turns out, some rather familiar fruits and vegetables offer a lot more than many of us give them credit for. Small natural components called flavonoids found in some fruits, vegetables, as well as, grains, roots, stems, flowers, tea, and even wine, possess anti-oxidative, anti-inflammatory, anti-mutagenic, and anti-carcinogenic properties (1). Not only do these components provide protection against certain cancers, coronary heart disease, and inflammation, they are also linked to improved cognitive function (2).
Flavones, flavanones, and anthocyanins are subgroups of flavonoids and were found to be the most beneficial when related to SCF later in life (3). Adding various flavonoids to the diet may benefit general memory, executive function, attention, and visuospatial skills (3). The researchers found that the connection between flavonoid intake and better cognitive function was strongest when the participants began eating these foods at a younger age, making this good advice for people of all ages.
Here is where you can find these compounds: