**6.3 Berries**

Research indicates that flavonoids, the natural plant pigments in berries help to progress memory. Flavonoids in plants have potent antioxidant and anti-inflammatory properties. Stress and inflammation are the factors to contribute cognitive impairment and the regular consumption of flavonoids quantitatively will mitigate the harmful effects. Studies on the positive effects of flavonoids, particularly anthocyanidins, are limited to animal models or very small trials in the elderly but proved that greater consumption of foods with these compounds improved cognitive function. Studies show that regular intake of blueberries and strawberries, which are high in flavonoids, delayed cognitive decline in elderly people by up to 2.5 years [26].
