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A flavonoid a day keeps the doctor away

Analysis by Dr. Joseph Mercola Fact Checked

flavonoids foods

Story at-a-glance -

  • A 23-year study involving scientists from multiple countries found that the most prevalent causes of death, including malignancies and heart-related issues, are significantly lowered when flavonoids are eaten regularly
  • According to the CDC, heart disease, malignancies, stroke and diabetes are in the top seven most common causes of death in the U.S.
  • For the Danish Diet, Cancer and Health cohort, researchers spent 23 years scrutinizing the diets of 53,048 Danish people and found lower risks of death from cancer or heart disease when flavonoids were consumed
  • Another study found that when people who smoke and consume excessive amounts of alcohol eat more flavonoids, their risk for these diseases lowers, but that doesn’t mean harmful effects from those habits will disappear
  • More than 6,000 flavonoid compounds are found in plant-based foods, including several that are becoming more familiar to savvy consumers. These compounds include luteolin, quercetin, apigenin, catechin and anthocyanin

Flavonoids may not have the name recognition vitamins and minerals do, but as antioxidants with the power to fight disease and premature aging, plus decrease inflammation, they can make a dramatic difference in your health if you know where to find them.

Believe it or not, there are more than 6,000 distinct flavonoids, and every one of them communicates a unique benefit for your body. Found in fruits, vegetables, nuts and herbs, these phytonutrients have the capacity to prevent many of the most common illnesses in the world. Several of them are becoming more familiar to savvy consumers.

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