A higher dietary flavonoid intake was associated with reduced risk of subjective cognitive decline (SCD) in males and females from the US.
Why this matters
SCD occurs when an individual reports self-perceived cognitive decline but lacks objective cognitive impairment that would allow a clinical diagnosis.
SCD may precede clinically apparent cognitive impairment and dementia in later life. Furthermore, it is believed that undetectable changes in the brain may appear years or decades before the onset of SCD. A long, clinically silent disease phase provides a preventative window wherein modifiable risk factors can be targeted.
Flavonoids – a group of naturally occurring antioxidants, including flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids, and proanthocyanidins – have been proposed as potentially effective agents for preventing cognitive decline.