Research into the long-term relationship between brain function and the food we eat has been published in the respected academic medical journal Neurology® and raises both optimism and further questions. Consuming food with the possible miracle chemicals, known as antioxidant flavonols, may slow the rate of memory decline, a medical condition closely associated with the increasing rate of Alzheimer’s Disease, a form that includes dementia. What are the implications of this cutting-edge research for our daily diets?
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