Association Between Dietary Flavonoids Intake and Cognitive Function in an Italian Cohort

Abstract

Background: Diet is one of the leading factors contributing to the prevalence of non-communicable diseases, including neurodegenerative disorders. Dietary polyphenols, antioxidant components and anti-inflammatory agents of plant-based foods rich diets have been shown to modulate neuro-inflammation, adult neurogenesis and brain signaling, all of which are linked to cognitive function. As epidemiological evidence is limited and the results are contradictory, the aim of this study is to explore the association between dietary flavonoid intake and cognitive health among the adult population living in the Mediterranean area. Methods: The demographic and dietary habits of 808 adults living in southern Italy were analyzed. Food frequency questionnaires (FFQs) were used to assess dietary intake. Data on the polyphenol content in foods were estimated using the Phenol-Explorer database. The Short Portable Mental Status Questionnaire was used as a screening tool for cognitive status. Multivariate logistic regression analyses were used to assess the associations. Results: A significant inverse association between higher dietary intake of total flavonoids (Q4 vs. Q1: OR = 0.39, 95% CI: 0.15, 1.00) and impaired cognitive status was found. Among individual subclasses of flavonoids, flavan-3-ols (Q3 vs. Q1: OR = 0.30, 95% CI: 0.11, 0.76), catechins (Q4 vs. Q1: OR = 0.24, 95% CI: 0.08, 0.72), anthocyanins (Q4 vs. Q1: OR = 0.38, 95% CI: 0.14, 1.00) and flavonols (Q3 vs. Q1: OR = 0.30, 95% CI: 0.11, 0.76) were associated with cognitive health. Among individual polyphenols, only quercetin was associated with cognitive health (Q4 vs. Q1: OR = 0.30, 95% CI: 0.10, 0.91). Conclusions: The results of this study suggest that higher dietary intake of flavonoids may be associated with better cognitive health among adult individuals.

Association between Time Restricted Feeding and Cognitive Status in Older Italian Adults

“…Among modifiable risk factors, dietary factors have been identified as playing a potential role in preserving and possibly improving mental health and cognitive status in older adults [ 5 ]. Recent scientific evidence demonstrated the beneficial effect of plant-based foods and beverages, rich in polyphenols [ 6 ], toward cognitive health, including fruits and vegetables [ 7 ]), nuts, whole grains and legumes [ 8 , 9 , 10 ], and coffee [ 11 ]. However, not only plant-based foods and/or manipulation of macronutrient intake have an effect; in fact nutritional interventions that consist of reducing global calories or increasing the fasting window between two meals have often been reported to improve healthspan and lifespan in a variety of organisms in laboratory settings, with increasing evidence that they are effective in humans [ 12 ].…”

Cognitive and Neurochemical Changes Following Polyphenol-Enriched Diet in Rats

“…They also induce activation of anti-aging enzymes like sirtuin 1 [ 21 , 22 , 23 , 24 ] which together seem to constitute the key points of their anti-aging effects. In fact, recent evidence from observational studies demonstrated that higher intake of dietary polyphenols is associated with better cognitive function in adults [ 25 ].…”

Flavonoids: Potential Candidates for the Treatment of Neuro-Degenerative Disorders

“…An epidemiological study on 808 adults Italian cohort found that higher dietary intake of anthocyanins, flavan-3-ols, catechins, and flavonols are associated with better cognitive health [155]. Intake of dietary flavonoids can mitigate the pathogenesis of neurological disorders by reducing oxidative stress.…”