Eating Your Fruits and Veggies is Linked to Preserved Cognitive Health

A study that followed over 77,000 U.S. women and men for 20 to 22 years found higher intake of dietary flavonoids from foods was associated with less cognitive decline. Flavonoids (flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids, and proanthocyanidins) are phytochemicals that occur naturally in fruits, vegetables, grains, tea, and wine. The study compared reported […]
To continue reading this article or issue you must be a paid subscriber. Sign in

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!
Already Subscribed?
Click Here to Sign In | Forgot your password? | Activate Web Access


Please enter your comment!
Please enter your name here