A cup of tea with breakfast, a leafy spinach salad for lunch and a glass of red wine for dinner could slash the risk of developing , according to new research.People who have a higher intake of food or drink containing antioxidant flavonols – plant compounds linked to a variety of health benefits – appear to have a slower rate of cognitive decline, researchers say.Scientists from Rush Medical Centre in recruited 961 people with an average age of 81 and who didn’t have dementia for their study, which lasted seven years.
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