Eating plenty of colourful food - such as grapefruits, carrots and sweet potatoes - could slash the risk of Alzheimer's by more than a third, according to recent research. Yellow and orange fruit and vegetables are rich in nutrients called flavones - which boost the brain, say scientists. A 20-year study of more than 77,000 older people found those who consumed most were 38 percent less likely to suffer cognitive decline.
The protection was equivalent to being three to four years younger, according to the findings. High intake of blueberries, blackberries and cherries were associated with a 24 per cent reduction in prevalence. They are abundant in anthocyanins - healthy pigments responsible for their striking colour.
And an apple a day, or small punnet of strawberries, cuts the risk by a fifth. They are bursting with powerful antioxidants - known collectively as flavonoids. Lead author Dr Walter Willett, of Harvard University in the US, said: "There is mounting evidence suggesting flavonoids are powerhouses when it comes to preventing your thinking skills from declining as you get older.
Our results are exciting because they show making simple changes to your diet could help prevent cognitive decline." Oranges, lemons, pumpkins, butternuts, corn and orange and yellow peppers also contain large amounts of the particularly potent flavones. Dr Willett added: "Adding colour to your plate may lower the risk of cognitive decline.
" Overall, those who ate at least flavonoid-rich food.
