ABSTRACT
CATARINA RENDEIRO, DAVID VAUZOUR, MARCUS RATTRAY, PIERRE WAFFO-TÉGUO, JEAN MICHEL MÉRILLON, LAURIE T. BUTLER, CLAIRE M. WILLIAMS, AND JEREMY P. E. SPENCER
13.1 INTRODUCTION
Phytochemical-rich foods, particularly those rich in flavonoids, have been shown to be effective in reversing age-related deficits in memory and learning [1]–[6]. In particular, studies using Camellia sinensis (tea) [7]–[12], Gingko Biloba [13]–[15], Theobroma cacao (cocoa) [16]–[18] and Vaccinium spp (blueberry) [19]–[23] have demonstrated beneficial effects on memory and learning in both humans and animal models. Whilst these studies clearly demonstrate the efficacy of flavonoid-rich foods in
promoting cognitive performance, they fall short of providing evidence that flavonoids themselves are the causal agents in driving beneficial effects on memory, learning and neuro-cognitive performance. Because each of these foods contains large array of macro-and micro-nutrients and a diverse phytochemical profile (flavonoids, hydroxycinnamates, phenolic acids), to date it has been difficult to assign specific biological functions to a single flavonoids or even specific flavonoid groups.
