Abstract
The purpose of this review is to examine human research studies published within the past 6 years which evaluate the role of anthocyanin, flavanol, and flavanone consumption in cognitive function, and to discuss potential mechanisms of action underlying any observed benefits. Evidence to date suggests the consumption of flavonoid-rich foods, such as berries and cocoa, may have the potential to limit, or even reverse, age-related declines in cognition. Over the last 6 years, the flavonoid subgroups of anthocyanins, flavanols, and flavanones have been shown to be beneficial in terms of conferring neuroprotection. The mechanisms by which flavonoids positively modulate cognitive function are yet to be fully elucidated. Postulated mechanisms include both direct actions such as receptor activation, neurotrophin release and intracellular signaling pathway modulation, and indirect actions such as enhancement of cerebral blood flow. Further intervention studies conducted in diverse populations with sufficient sample sizes and long durations are required to examine the effect of consumption of flavonoid groups on clinically relevant cognitive outcomes. As populations continue to focus on adopting healthy aging strategies, dietary interventions with flavonoids remains a promising avenue for future research. However, many questions are still to be answered, including identifying appropriate dosage, timeframes for intake, as well as the best form of flavonoids, before definitive conclusions can be drawn about the extent to which their consumption can protect the aging brain.
Highlights
Flavonoids are a class of polyphenols found in plant-based foods and are categorized into six major subclasses: anthocyanins, flavanols, flavonols, flavanones, flavones, and isoflavones (Spencer, 2008)
The reduction in risk of cardiovascular disease and some cancers afforded by intake of flavonoids is well known (Kampa et al, 2007; Chong et al, 2010), and more recently, there has been attention directed toward their potential to improve cognitive performance in older adults, and thereby potentially protect against neurodegenerative diseases such as Alzheimer’s disease (AD) (Bergland et al, 2019; Chai et al, 2019)
We focused on the three subclasses of anthocyanins, flavanols, and flavanones as the effects of the additional three flavonoid subclasses have not been reported in human studies published within the 6-year timeframe of this narrative review
Summary
Flavonoids are a class of polyphenols found in plant-based foods and are categorized into six major subclasses: anthocyanins, flavanols, flavonols, flavanones, flavones, and isoflavones (Spencer, 2008). Flavonoids undergo extensive metabolism in the small and large intestine, in the liver, and within cells, resulting in forms in the body distinct from those consumed in foods (Manach et al, 2005). The reduction in risk of cardiovascular disease and some cancers afforded by intake of flavonoids is well known (Kampa et al, 2007; Chong et al, 2010), and more recently, there has been attention directed toward their potential to improve cognitive performance in older adults, and thereby potentially protect against neurodegenerative diseases such as Alzheimer’s disease (AD) (Bergland et al, 2019; Chai et al, 2019). In light of the projections indicating rapid increases in the prevalence of AD, and in the absence of successful treatments, alternative measures to slow the development and progression of the disease are imperative: flavonoid intake is being investigated as one such alternative measure
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