According to Dr. Holland, the Rush study participants mainly used black tea. Green and white teas can also provide flavonols kaempferol, quercetin, and myricetin. He recommends that when brewing tea, let the tea steep a little longer to get more flavonols in each cup.
While eating more fruits and vegetables and drinking a few cups of tea each day is no guarantee of lasting cognitive health, we are certainly excited about the findings of Dr. Holland and his team at the Rush Institute. With more research, humans may find the right dietary and tea combinations to slow our cognitive decline.
Disclaimer: The Statements made on this blog have not been evaluated by the U.S. Food and Drug Administration.
Please note that all information provided on this website is not intended to recommend, diagnose, treat, cure, or prevent any medical condition or to replace the advice of a doctor or other qualified healthcare professional.
Holland, Thomas Monroe, Puja Agarwal, Yamin Wang, Klodian Dhana, Sue E. Leurgans, Kyla Shea, Sarah L Booth, Kumar Rajan, Julie A. Schneider, and Lisa L. Barnes. “Association of Dietary Intake of Flavonols with Changes in Global Cognition and Several Cognitive Abilities.” Neurology. Wolters Kluwer Health, Inc. on Behalf of the American Academy of Neurology, 22 Nov. 2022. Web. 29 Dec. 2022.
LaMotte, Sandee. “Slow Cognitive Decline with Flavonols, Study Says.” CNN. Cable News Network, 29 Nov. 2022. Web. 29 Dec. 2022.
“Antioxidants: In Depth.” National Center for Complementary and Integrative Health. U.S. Department of Health and Human Services. Web. 29 Dec. 2022.
Sayed, Mobeen, MD. “Dr. Thomas Holland Discusses the Flavonol and Cognitive Decline Study.” YouTube. Dr. Been Medical Lectures, 14 Dec. 2022. Web. 29 Dec. 2022.