Remember everything. Scientists have told how wine and tea will help improve memory

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Total Recall. Scientists reveal how wine and tea can improve memory

Study shows how simple foods can help keep our brain healthy, in particular memory.

A new study suggests that people who drink more wine and tea, as well as eat more certain foods, can significantly reduce the rate of memory decline, writes Sci Tech Daily.

According to study author Thomas Holland of the Medical Center Rush University in Chicago, she and colleagues found that certain diets can lead to slower cognitive decline. According to the scientist, it's all about antioxidant flavonols, which are found in tea, wine, a number of fruits and vegetables.

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The study involved 961 people, whose average age was 81 years. The researchers followed the recipients for 8 years: they underwent various tests for cognitive functions and memory, including memorizing lists of words, numbers and placing them in the correct order. In addition, the researchers took into account a number of other factors, such as the level of education, physical activity, as well as the amount of time spent on mental activities such as reading or playing.

During the study, the recipients were divided into 5 groups depending on the amount of flavonols they consumed daily. The highest group consumed an average of 15 mg per day, while the lowest group consumed about 5 mg. The scientists used an overall global assessment of cognitive function, including 19 different cognitive tests, and then determined the rate of cognitive decline of the subjects:

  • 0.5 for people without thinking problems;
  • 0.2 for people with mild cognitive impairment;
  • -0.5 for people with Alzheimer's disease.

The scientists also took into account additional factors that could affect the rate of cognitive decline, such as age, gender, and smoking. The results of the study showed that in people who consumed the highest dose of flavonols, memory decline occurred 0.4 points slower per decade than in the group with the lowest dose of flavonols.

During the study, scientists also divided flavonols into four groups :

  • kaempferol: cabbage, beans, tea, spinach and broccoli;
  • quercetin: tomatoes, cabbage, apples and tea;
  • myricetin: tea, wine, cabbage, oranges and tomatoes;
  • isoramnetin: pears, olive oil , wine and tomato sauce.

Researchers have noticed that people. Those who consumed the highest dose of kaempferol experienced a 0.4 unit slower rate of cognitive decline per decade compared to the group consuming the lowest dose of kaempferol. In the quercetin group, the rate of memory decline slowed down by 0.2 units, and in the myricetin group, by 0.3 units. Dietary isorhamnetin was not included in the study.

According to Holland, there is a link between the consumption of foods high in flavonols and improved memory, and therefore it is worth rethinking your diet.