Antioxidant Flavonols Linked to Slower Memory Decline

Critical Review of "Antioxidant Flavonols Linked to Slower Memory Decline"
Author’s Name
Institutional Affiliation
Course Code and Name
Professor’s Name
Date
Critical Review of "Antioxidant Flavonols Linked to Slower Memory Decline"
Key Assumptions and Claims
The American Academy of Neurology (2022) article, "Antioxidant Flavonols Linked to Slower Memory Decline" is based on a core assumption. The assumption suggests that flavonols, a family of antioxidants in various foods, such as vegetables and fruits, may improve cognitive health by delaying the onset of memory impairment. Noticeably, the article makes several related claims to support this central assumption.
A total of 961 individuals without dementia, whose average age was 81, were included in the research. Five groups with varying flavonoid intakes of 5 to 15 mg daily were created for the individuals. They subsequently performed a yearly questionnaire on their dietary intake, followed by seven years of cognitive tests (American Academy of Neurology, 2022). The cognition ratings were based on an international standard that measured cognitive decline over 19 trials.
According to the findings, the individuals who consumed the most flavonols had a slower cognitive decline rate of 0.4 units per decade than those who consumed the least. The effects of four particular flavonols, namely quercetin, kaempferol, myricetin, and isorhamnetin, were also examined to ascertain their influence. Markedly, isorhamnetin did not affect cognition, while quercetin, kaempferol, and myricetin caused slower rates of cognitive loss (American Academy of Neurology, 2022). The study concludes by highlighting the antioxidant qualities of flavonols and suggesting that these qualities may help protect cognitive abilities, with an emphasis on memory in particular. Likewise, the assertions make the