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People who eat or drink more foods with antioxidant flavonols, which are found in several fruits and vegetables as well as tea and wine, may have a slower rate of memory decline, according to a study published in the November 22, 2022, online issue of Neurology, the medical journal of the American Academy of Neurology. Flavonols are a type of flavonoid, a group of phytochemicals found in plant pigments known for its beneficial effects on health. The study involved 961 people with an average age of 81 without dementia. They filled out a questionnaire each year on how often they ate certain foods. They also completed annual cognitive and memory tests including recalling lists of words, remembering numbers and putting them in the correct order.
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