Human population is aging; the number of people over 65 years old is increasing steadily and will represent more than 16% of the world population in 2050, compared with 7.5% in 2011 (source: National Institute of Demographic Studies, INED).

Aging comes with the onset of specific symptoms including cognitive decline linked to brain aging. Age-related cognitive decline is characterized by a significant but non-pathological decline of cognitive functions including memory and alertness. In some cases, these disorders can be precursor of Alzheimer's disease or other dementias, which, according to a report of the World Health Organization (WHO), represent more than 24 million people worldwide, out of nearly a billion suffering from neurological disorders. Due to increasing number of elderly people, cognitive decline associated with age is a public health concern.

To deal with this situation, the scientific and industrial worlds are mobilizing. In parallel with medical research to find treatments against diseases linked to cognitive decline, innovative approaches in particular in the field of food and nutrition can participate in the "prevention" of seniors’ cognitive decline. In this context, the awareness of the role of diet on cognition keeps growing, like the scientific work carried out on the consumption of fish (Omega-3) or epidemiological studies on consumption of polyphenols. Thus, preliminary studies have highlighted the beneficial roles of some plant polyphenols consumption on cognitive decline.