In an observational study and roughly 1000 people published earlier this year researchers categorize the dietary intake of older individuals based on certain polyphenol groupings. They found that a intake characterized by higher consumption of lignans, flavonols, and isoflavonoids which are found in cruciferous vegetables, leafy greens and pulses, was linked to a relative 71% lower chance of developing dementia over a three year period. This data is a relatively small set of observations, but it