The New York Times (2/4, Bakalar) reports, “Flavonols, a large class of compounds found in most fruits and vegetables, may be associated with a reduced risk for Alzheimer’s disease. Flavonols are known to have antioxidant and anti-inflammatory effects, and animal studies have suggested they may improve memory and learning.” A study in Neurology “involved 921 men and women, average age 81 and free of dementia, who reported their diet using well-validated food questionnaires. During an average follow-up of six years, 220 developed Alzheimer’s disease.” The study “covered four types of flavonols: kaempferol, quercetin, isorhamnetin and myricetin. All except quercetin showed a strong association with Alzheimer’s risk reduction.” Lead study author Dr. Thomas Holland recommended flavonol intake through foods over supplements, saying, “You get a broader intake of vitamins, minerals and bioactives in food than in the supplements.” (SOURCE: APA Headlines)