Dementia is a multifactorial disease, linked to aging, environmental impacts and is different in each patient. In the elderly population, the susceptibility to oxidative damage is especially increased in the brain.
According to a study published in Neurology (May 29, 2018), a diet containing polyphenol-rich foods including vegetable may reduce the risk for dementia in patients aged ≥65 years.
Polyphenols are widely distributed in vegetables, also in fruits and other dietary sources such as nuts, whole grains, olive oil, and infused beverages such as tea. It is generally accepted that most polyphenols are potent antioxidants and may also possess anti-inflammatory properties.
A study by Hartman (Neurobiol Dis. 2006) found that when given as supplements to a group of mice, pomegranates, which are very rich in polyphenols, reduced the risk for AD of about 50%, compared with the mice control group.
Flavonoids such as quercetin and kaempferol, which are present in onions, leeks or broccoli. Flavones can be found in high concentrations in parsley or celery, while isoflavones are major polyphenols of soy.
Polyphenol in vegetable and dementia
