Flavonoid Intake and Dementia

The prevalence of dementia and related conditions continues to rise. More than 5 million Americans are living with Alzheimer’s disease, and between 10 and 20% of Americans over age 65 are estimated to suffer from mild cognitive impairment, with many of these individuals at risk for developing Alzheimer’s or other forms of dementia. Given this dire state and the lack of universally effective treatment options, it is prudent to consider addressing these conditions through a multi-pronged approach that includes not just pharmaceutical approaches and lifestyle changes, but dietary intervention too. Several investigations into the development of dementia and related conditions suggest that individuals with the highest dietary intake of fruits and vegetables are conferred a measure of protection against the development of cognitive dysfunction. These plant-based foods are an abundant source of polyphenols, organic plant compounds that have been researched for their ability to confer health benefits. Among the polyphenols, a particular class known as flavonoids are of great interest. Because flavonoids have been found to have significant biological effects, exploring their benefits in the realm of cognitive health is an exciting area of emerging research.