Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavonoids are a diverse group of plant polyphenols found in fruits, vegetables, tea, cocoa, and other foods. There is scientific interest in their potential role in supporting brain health and possibly mitigating cognitive decline, including Alzheimer’s disease (AD). Preclinical studies (in vitro and animal models) have shown that certain flavonoids can exert neuroprotective effects by reducing oxidative stress, modulating neuroinflammation, inhibiting amyloid-beta aggregation, and promoting synaptic plasticity. Some epidemiological studies suggest that higher dietary intake of flavonoid-rich foods is associated with a reduced risk of cognitive decline and dementia in humans. However, human clinical trials specifically investigating the use of flavonoid mixtures in Alzheimer’s disease are limited. Existing studies are often small, heterogeneous in design, and use different types or doses of flavonoids, making it difficult to draw firm conclusions. As a result, while there is a plausible scientific rationale and some supportive observational data, there is insufficient high-quality clinical evidence to recommend flavonoid mixtures as a treatment for Alzheimer’s disease. The current evidence is best described as preliminary, with more rigorous clinical trials needed to establish efficacy and safety. Thus, the scientific support for their use in AD is suggestive but not definitive.

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