Title:Flavonoids and Dementia: An Update
Volume: 22
Issue: 8
Author(s): I.E. Orhan, M. Daglia, S.F. Nabavi, M.R. Loizzo, E. Sobarzo-Sanchez and S.M. Nabavi
Affiliation:
Keywords:
Anti-inflammatory activity, antioxidant activity, dementia, flavonoids, neurodegenerative diseases.
Abstract: Dementia is a strongly age-related syndrome due to cognitive decline that can be considered a typical
example of the combination of physiological and pathological aging-associated changes occurring in old people; it
ranges from intact cognition to mild cognitive impairment, which is an intermediate stage of cognitive deterioration, and
dementia. The spread of this syndrome has induced to study and try to reduce dementia modifiable risk factors. They include
insulin resistance and hyperinsulinaemia, high blood pressure, obesity, smoking, depression, cognitive inactivity or
low educational attainment as well as physical inactivity and incorrect diet, which can be considered one of the most important
factors. One emerging strategy to decrease the prevalence of mild cognitive impairment and dementia may be the
use of nutritional interventions. In the last decade, prospective data have suggested that high fruit and vegetable intakes
are related to improved cognitive functions and reduced risks of developing a neurodegenerative process. The protective
effects against neurodegeneration could be in part due to the intake of flavonoids that have been associated with several
health benefits such as antioxidant and anti-inflammatory activities, increased neuronal signaling, and improved metabolic
functions. The present article is aimed at reviewing scientific studies that show the protective effects of flavonoid intake
against mild cognitive impairment and dementia.
