Though flavonoids have long been known to help prevent heart disease and blood clots, researchers now believe they also support brain health. One way they do this is by protecting the brain from neurotoxins. Some research suggests flavonoids may aid memory, learning, and overall cognitive function as well. They may help spur the growth of cells in the hippocampus, a part of the brain associated with memory. In addition, they work as antioxidants. They may also potentially protect against a variety of brain disorders, particularly age-related degeneration such as dementia, Alzheimer’s, and Parkinson’s. Researchers believe neuro-inflammation contributes to the onset of these diseases by killing nerve cells, as well as adding to the brain injury that occurs in strokes. Flavonoids may help reduce neuroin-flammation and protect against cell death. Recent studies show that flavonoids aid communication among neurons, support new cell growth, and help nerve cells adapt to changes (“synaptic plasticity”).
A recently concluded long-term study showed that eating flavonoids helped healthy people do better on cognitive tests, with the improvement being cumulative—those who ate flavonoids over a long period of time performed significantly better than those who did not.
Because flavonoids help improve blood flow, they also create an indirect benefit for the brain, as cardiovascular problems such as hardening of the arteries can cause stroke. Plus, better circulation brings more nutrients to the brain.
New research suggests that flavonoids from citrus fruits have an easier time crossing the blood-brain barrier, so stock up on those oranges and limes! Other sources of flavonoids include apples, cranberries, endive, grape juice, kale, onions, and red wine.