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Protective Effects of Foods Containing Flavonoids on Age-Related Cognitive Decline

  • Nutrition and Aging (R Krikorian and BM Burton-Freeman, Section Editors)
  • Published:
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Abstract

Purpose of Review

Evidence suggests that flavonoids, polyphenolic compounds found in many plant-derived foods, such as berries, may allay cognitive impairment. We review recent research exploring the protective effects of flavonoids on age-related cognitive decline and neurodegenerative disorders in humans and animals. We also address the mechanisms by which flavonoids may exert their effects and promising avenues of future research.

Recent Findings

Flavonoids have been found to decrease neuroinflammation, reduce oxidative stress, and mediate neuroplasticity in animal models of neurodegeneration and aging. Injecting flavonoids encased in metal nanoparticles may further enhance the efficacy of flavonoids. Animal studies also demonstrate that flavonoid supplementation may alleviate neurodegenerative cognitive and memory impairments. Limited human studies, however, demonstrate the need for further clinical research investigating flavonoids.

Summary

Flavonoid supplementation, as well as dietary modification to include whole foods high in flavonoids, may provide therapeutic potential for aging individuals experiencing cognitive deficits resulting from neurodegeneration.

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Authors and Affiliations

  1. Department of Psychology, Simmons College, 300 The Fenway, Boston, MA, 02115, USA

    Kelsea R. Gildawie, Rachel L. Galli & Amanda N. Carey

  2. Department of Psychology, Northeastern University, Boston, MA, USA

    Kelsea R. Gildawie

  3. USDA-HNRCA, Neuroscience and Aging Lab, Boston, MA, USA

    Barbara Shukitt-Hale

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  1. Kelsea R. Gildawie
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Correspondence to Amanda N. Carey.

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Kelsea R. Gildawie, Rachel L. Galli, Barbara Shukitt-Hale, and Amanda N. Carey declare that they have no conflict of interest.

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Gildawie, K.R., Galli, R.L., Shukitt-Hale, B. et al. Protective Effects of Foods Containing Flavonoids on Age-Related Cognitive Decline. Curr Nutr Rep 7, 39–48 (2018). https://doi.org/10.1007/s13668-018-0227-0

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