According to Dr. Thomas Holland of Rush University Medical Center, our diet has profound effects on our brains. Several studies have shown that people who consume flavonols have improved memory and cognitive ability. Flavonol consumption may also reduce the risk of Alzheimer’s and dementia.
Fruits, vegetables, green tea, and many other natural products contain flavonols and antioxidants that slow the progression of memory loss, dementia, and Alzheimer’s and improve other brain functions. They also strengthen vital organs, like the heart, brain, and liver.
Moreover, flavonoids have been found to protect cells, including neurons, reduce internal inflammation, and boost antioxidants in the body. Antioxidants reduce free radicals that cause many diseases, including cancer.
The highest amount of flavonols is found in onions. Cruciferous vegetables (broccoli), blueberries, cabbage, and kale leaves also contain a generous amount of flavanols in them.
Furthermore, myricetin, a flavonol that maintains blood sugar levels and inhibits the Alzheimer’s-causing protein tau, is abundant in strawberries and spinach. It is also found in black tea, honey, and other types of berries.