Emerging research has explored the connection between pear consumption and cognitive function. According to a study from the Rush University Memory and Aging Project, eating more flavonols – a type of flavonoid and beneficial compound found in foods like pears, kale, spinach, tea, wine and olive oil – may be associated with a lower risk of Alzheimer’s disease. Read the original article in Scientific American here and view the original research here. A study published in the American Journal of Clinical Nutrition showed similar findings suggesting that the eating foods rich in flavonoids like pears, tea, and red wine, may be associated with reduced risk of developing Alzheimer’s disease.”