The Role of Flavonoids in Preventing Neuroinflammation and Cognitive Decline

Publish Date: 1 April 2013
Author(s): David Vauzour, PhD

Abstract:

The potential of dietary flavonoids for aiding in the preservation of cognitive function during aging, while reducing the risk of Alzheimer’s disease and other dementing disorders, has gained great interest in research literature during the past decade. Recent findings have suggested that in lower amounts, typical of those attained in the diet, flavonoids may exert pharmacological activity within the cells. Dr Vauzour discusses the impact of nutritional antioxidants on neuroinflammation and neurocognitive performance, and the role of flavonoids and their anti-inflammatory properties in cognitive protection. He also describes the effects of flavonoids on the vascular system, which may induce increases in cerebral blood flow capable of having an impact on acute cognitive performance or may lead to an increase in hippocampal vascularization capable of inducing new neuronal growth.
Download Article pdf-icon (1.11 MB)

Author Bios

Headshot placeholder

David Vauzour, Phd

University of East Anglia, Norwich Medical School, School of Medicine and Health Sciences, UK
CPE Accredited Badge
Abbott Nutrition’s Provider Statement for Nursing CEs:

Abbott Nutrition Health Institute is an approved provider of continuing nursing education by the California Board of Registered Nursing Provider #CEP 11213.

Abbott Nutrition’s Provider Statement for Dietitian CPEUs:

Abbott Nutrition Health Institute is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive Continuing Professional Education Units (CPEUs) for completion of these activities/materials.

certificate-icon

ATTENDED A LIVE PROGRAM?

question-marks

FREQUENTLY ASKED QUESTIONS

education-icon

CONTINUING MEDICAL EDUCATION COURSES

Earn CME credits at no cost to you.