Older adults who regularly consume a group of antioxidants called flavonols may have a decreased risk of developing Alzheimer’s disease, a new study suggests.
The compounds exist in many fruits and vegetables, with the richest sources including green vegetables like kale, spinach and broccoli, apples and tea.
CC0 Creative Commons Pixabay
The post Flavinols in fruits, vegetables may lower odds for Alzheimer’s appeared first on Healthier Environment Living Program.