Wine and tea can improve memory – scientists

It’s all about the antioxidant flavonols, which are found in tea, wine, some fruits and vegetables.

Scientists have discovered that people who drink more wine and tea can significantly reduce the rate of memory deterioration. Sci Tech Daily writes about it.

Study author Thomas Holland of Rush University Medical Center in Chicago found that certain diets can lead to slower cognitive decline. It’s all about the antioxidant flavonols, which are found in tea, wine, some fruits and vegetables.

The results of the study showed that in people who consumed the highest dose of flavonols, memory decline occurred 0.4 points slower per decade than in the group with the lowest dose of flavonols.

Flavonols in four groups:

• kaempferol: cabbage, beans, tea, spinach and broccoli;

• quercetin: tomatoes, cabbage, apples and tea;

• myricetin: tea, wine, cabbage, oranges and tomatoes;

• isorhamnetin: pear, olive oil, wine and tomato sauce.

“So it was found that in people consuming the highest dose of kaempferol, the rate of cognitive decline was 0.4 units slower per decade, compared to the group consuming the lowest dose of kaempferol. In the group consuming quercetin, the rate of memory slowed down decline by 0.2 units, and in the myricetin group – by 0.3 units. Dietary isorhamnetin was not considered in the study, “said the scientists.

Remember that a bottle of wine from Speyer is the oldest in the world. It is dated 325-359 and remained sealed for 1700 years.

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