Synopsis

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

Flavonols are a subclass of flavonoids, which are polyphenolic compounds found abundantly in fruits, vegetables, tea, and other plant-based foods. There is growing scientific interest in the potential of flavonols to support brain health, including in the context of Alzheimer's disease (AD). Preclinical studies have shown that flavonols—especially quercetin and kaempferol—exhibit antioxidant, anti-inflammatory, and neuroprotective properties. These compounds may help to reduce oxidative stress and inflammation, key contributors to the pathogenesis of AD. Additionally, some in vitro and animal studies suggest that flavonols can modulate amyloid-beta aggregation and tau phosphorylation, processes involved in AD progression. Human epidemiological studies have found an association between higher dietary flavonol intake and a reduced risk of cognitive decline. For example, a 2020 prospective cohort study published in Neurology observed that individuals with the highest quintile of flavonol intake had a significantly lower risk of developing AD compared to those in the lowest quintile. However, intervention studies and randomized controlled trials are limited, and results are mixed, making it difficult to draw strong conclusions about efficacy. Currently, flavonols are not a standard or approved treatment for AD, but ongoing research continues to explore their potential as adjunctive or preventive agents. Thus, the scientific evidence supporting their use is promising but still preliminary, justifying a moderate evidence rating.

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