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Flavonoid intake may lower cancer-, heart disease-related mortality
8/14/2019

An Australian study in Nature Communications found that individuals with moderate to high intake of flavonoid-rich food items, such as apples, broccoli and tea, had a reduced likelihood of dying from cancer or heart disease, and nearly 500 mg of daily flavonoid intake was associated with lower odds of cancer- and heart disease-related mortality. Researchers also found that increased flavonoid intake had the strongest protective effect among those with high chronic disease risk brought by cigarette smoking and those with elevated daily alcohol consumption.

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