TOO much wine may cloud the memory, but research from Chicago's Rush University Medical Center suggests drinkers may have a slower rate of cognitive decline than those who shun the beverage.
The study published in the journal American Academy of Neurology, reported that foods and drinks containing antioxidant flavonols found in fruits, vegetables, tea and wine had beneficial effects on health.
"It's exciting that our study shows making specific diet choices may lead to a slower rate of cognitive decline," author, Thomas Holland said.
Holland added that while the study showed an association between higher amounts of dietary flavonols and slower cognitive decline, it did not prove that they directly caused a slower rate of memory decline.
Despite Holland's assertion that the association between flavonol consumption and a slower rate of cognitive decline was not definitive, the Pharmacy Daily team will be raising a glass or two this evening as a precautionary measure.
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