Daijiworld Media Network - New Delhi

New Delhi, Sep 27: Higher consumption of flavonoid-rich foods such as black tea, berries, citrus fruits and apples may help people age more healthily, according to a global study.

Researchers from Edith Cowan University in Australia, Queen's University Belfast in the UK and Harvard T.H. Chan School of Public Health in the US found that higher intake of flavonoids was associated with a lower risk of frailty, impaired physical function and poor mental health.

“The goal of medical research is not just to help people live longer but to ensure they stay healthy for as long as possible,” said Dr Nicola Bondonno, Adjunct Lecturer at Edith Cowan University.

Earlier research has suggested that people consuming higher amounts of flavonoids tend to live longer and may be less likely to develop major chronic diseases, including dementia, diabetes and heart disease.

“Our research shows that people who consume more flavonoids tend to age better,” Bondonno said.

The study analysed data from 62,743 women and 23,687 men over a period of 24 years. It found that women with the highest flavonoid intake had a 15 per cent lower risk of frailty, a 12 per cent lower risk of impaired physical function and a 12 per cent lower risk of poor mental health compared with women with the lowest intake.

Although fewer associations were observed among men, higher flavonoid consumption was still linked to a lower risk of poor mental health.

Professor Aedin Cassidy of Queen's University Belfast said flavonoids were known to help reduce oxidative stress and inflammation, support blood vessel health and potentially help maintain skeletal muscle mass.

“These are all important for preventing frailty and maintaining physical function and mental health as we age,” Cassidy said.

The researchers also found that participants who increased their intake of flavonoid-rich foods by three servings a day had a 6 to 11 per cent lower risk of all three ageing-related outcomes among women. In men, the increase was associated with a 15 per cent lower risk of poor mental health.

Professor Eric Rimm of Harvard T.H. Chan School of Public Health said the findings highlighted the potential benefits of making simple dietary changes.

“Overall, these findings underscore the potential for simple dietary modifications to impact the overall quality of life and contribute to the optimisation of healthy ageing,” Rimm said.