Flavonols, found in fruits and vegetables, were tied to a lower risk of Alzheimer’s disease.
Flavonols, a large class of compounds found in most fruits and
vegetables, may be associated with a reduced risk for Alzheimer’s
disease. Flavonols are known to have antioxidant and anti-inflammatory
effects, and animal studies have suggested they may improve memory and
learning.
https://nyti.ms/398sboe