Elderly adults whose diets had the highest levels of flavonols, or antioxidants found in produce and tea, had a 48% reduced likelihood of developing Alzheimer’s dementia, compared with those with the lowest dietary intake of flavonols. Researchers found 51% lower odds of Alzheimer’s dementia among those with the highest dietary intake of the flavonol kaempferol, found in beans, tea and spinach, and 38% lower risk among those with the highest intake of flavonols isorhamnetin, found in olive oil and tomato sauce, and myricetin found in oranges and kale. The study worked with 921 participants in an ongoing community based, prospective cohort. All participants initially did not have dementia. However, by the end of the study, 220 participants developed dementia. The median age was 81 years and a majority of the sample size was female. This study highlights the inflammatory component of Alzheimer’s disease. Conclusion was reached that higher intake of favonols led to a reduced risk of developing Alzheimer’s disease.