Adding colour to your plate may lower cognitive decline risk: Study

A new study found that people who eat a diet that includes at least half a serving per day of foods high in flavonoids like strawberries, oranges, peppers and apples may have a 20 per cent lower risk of cognitive decline. The findings of the study were published in the online issue of 'Neurology', the medical journal of the American Academy of Neurology. The study looked at several types of flavonoids and found that flavones and anthocyanins may have the most protective effect.