Section archive

Flavonoids

Heart & Blood

How to prevent or reverse coronary heart disease (I)?

The first part of a review of dietary factors in coronary heart disease: most coffee studies found no significant association, and Norwegian data tied unfiltered boiled coffee to more deaths, while each extra 10 g of daily fiber tracked with 14% fewer coronary events.

Phytochemicals

Flavonoid-rich fruit, vegetables linked to low cardiovascular death risk

Among 38,180 men and 60,289 women followed for 7 years, those with the highest total flavonoid intake were 18% less likely to die of cardiovascular disease. Men in the top intake group were 37% less likely to die of stroke than those in the lowest.

Jan 21, 2012

Phytochemicals

Flavonoids rich foods reduce heart risk

Among 34,489 postmenopausal women followed 16 years in the Iowa Women's Health Study, higher anthocyanidin intake tracked with less coronary heart disease and lower total mortality, and top-quintile flavanone intake with 12 percent lower mortality. No link appeared for stroke deaths.

Mar 31, 2010

Phytochemicals

Flavonoids reduce ovarian cancer risk

Harvard's Margaret Gates compared 1,141 women with ovarian cancer to 1,183 without and found those eating more apigenin — in celery, parsley, red wine and tomato sauce — were less likely to develop it. She stresses more research is needed before anything is definitive.

Apr 24, 2009

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