Having a well-balanced eating regimen is crucial for maintaining overall health, especially in old age. Latest research has found that including flavonol-rich food within the eating regimen will help to combat the frailty that comes with aging.

Earlier studies have shown that flavonols have anticancer, antioxidant, anti-inflammatory and antiviral properties. Also they are known to have protective effects against neurological and cardiological disorders. These dietary compounds are mainly present in leafy vegetables, apples, onions, broccoli and berries.

In keeping with a latest study published within the American Journal of Clinical Nutrition, eating plant-based foods similar to apples and blackberries may lower the chance of frailty.

Frailty affects around 10% of individuals above the age of 65. Frequent fatigue, unintended weight reduction and lack of strength are common signs of frailty. The condition results in an increased risk of hospitalization, disability, falls, fractures and mortality.

Experts consider adequate intake of calories and the appropriate sort of nutrition can prevent frailty. They recommend including fruits, vegetables and healthy protein within the eating regimen while cutting down on added sugars, saturated fats and sodium.

The newest study points out the role of flavonols in stopping frailty. Researchers found that with each 10 mg intake of flavonol, which is similar to eating one apple, there’s a substantial reduction in the possibilities of developing frailty.

“There could also be some validity to the old saying, an apple a day keeps the doctor (or frailty) away. Our findings suggest that for each 10 mg higher intake of flavonols per day, the chances of frailty were reduced by 20 percent. Individuals can easily eat 10 mg of flavonols intake per day since one medium-sized apple has about 10 mg of flavonols,” the researchers said.

Researchers observed that quercetin, the kind of flavonols present in apples and blackberries, could also be particularly efficient in stopping frailty.

“Although there was no significant association between total flavonoid intake and frailty, higher flavonols intake (certainly one of the subclasses of flavonoids) was related to lower odds of developing frailty. Specifically, higher quercetin intake was the flavonoid that had the strongest association with frailty prevention. This data suggests that there could also be particular subclasses of flavonoids which have probably the most potential as a dietary strategy for frailty prevention,” the researchers said in a press release.

A latest study has found that eating plant-based foods similar to apples and blackberries may lower the chance of frailty.
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Published by Medicaldaily.com