Alzheimer’s disease (AD) affects the nervous system of human beings, mostly the elderly, without cure it leads to dementia and loss of memory. AD is characterized by extracellular amyloid-beta protein, which forms senile plaques and intracellular neurofibrillary tangles made of hyperphosphorylated tau protein, which interferes with neuronal interconnectivity as well as functionality. It must therefore be said that modern therapy is at least partly reductionist—it is reactive; it targets the disease, not the person. But the research carried out in today’s world shows that, for instance, dietary polyphenols, especially flavonoids, have neuroprotectant properties. The flavonoids found in fruits, vegetables and other plant food items that are consumed have the potential to produce anti-oxidant, anti-inflammatory and probably neuroprotective properties. So, they can either enhance or suppress the activities that could be associated with the development of AD; for example, amyloid beta production, phosphorylation of tau protein and increased oxidative stress. Although other research indicated that intake of flavonoid-rich foods seemed to reduce risk markers and even delay the demonstration of progression of AD, current observational studies are still insufficient to recommend flavonoids as adjunct therapy per se in persons. Present abstract offers general information about Alzheimer’s disease and then turns to flavonoids, which might have the ability to prevent Alzheimer’s disease, before providing more information about it.
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