Benthem, Job, van (2026) Flavonoids: Can They Reduce or Even Prevent Cognitive Decline. Master's Thesis / Essay, Biomedical Sciences.
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Abstract
Many studies observed that older people are more likely to experience cognitive decline, in contrast to younger individuals. This decline in cognitive function often entails worsening of memorization, alertness and executive function. The composition of the diet is thought to have a major influence on the health of an older individual and may also have an effect on cognitive function. Additionally, as the diet is suggested to affect cognitive function, polyphenols (bioactive compounds) could be a suitable ingredient for this diet. There are several published studies suggesting that the supplementation of polyphenols results in cognitive improvements. Flavonoids are a subclass of these polyphenols and are found to have beneficial effects on several cognitive functions such as attention, psychomotor speed, memory and executive function. There are several plant-based food products, including exotic fruits, cacao products and berries, found to contain relatively high concentrations of different flavonoid types. Therefore, this essay evaluates the effect on cognitive function after the incorporation of some specific flavonoids and flavonoid-based foods into the diet. Especially the effects of flavonoids found in blueberries, cacao and other fruits will be evaluated. Additionally, several brain mechanisms, like inflammation and blood flow, that are influenced by age and flavonoid supplementation, are described. Moreover, feasibility of flavonoid consumption will also be evaluated.
| Item Type: | Thesis (Master's Thesis / Essay) |
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| Supervisor name: | Dijk, G. van |
| Degree programme: | Biomedical Sciences |
| Thesis type: | Master's Thesis / Essay |
| Language: | English |
| Date Deposited: | 12 Feb 2026 07:09 |
| Last Modified: | 12 Feb 2026 07:09 |
| URI: | https://fse.studenttheses.ub.rug.nl/id/eprint/37228 |
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