Flavonoids Reduce the Risk of Heart Attack and Stroke
Flavonoids continue to get big press in the world of natural health. A new study published January 4th, 2012, in the American Journal of Clinical Nutrition found that eating flavonoids (also called bioflavonoids), a natural, heart-protective substance found in colorful fruits and vegetables, can reduce the risk of heart attack and stroke in seniors.
Researchers from the American Cancer Society and Tufts University obtained questionnaires from more than 98,000 men and women whose average age was 70 about diet, lifestyle and medical history. Over seven years, 2,771 of the study participants died of heart disease or stroke. A total of 615 of these deaths were people who reported the lowest intake of flavonoids compared to 515 deaths in people reported their flavonoid intake was highest. The researchers accounted for smoking, exercise habits and weight in addition to flavonoid intake. The researchers concluded that the participants who consumed the most flavonoids in their diet were 18 percent less likely to die over the 7 years than those who consumed the least amount of flavonoids.
Dr. Andrew Weil, MD, recently commented on the results of this study in his blog:
“We’ve known for some time that flavonoids are good for the heart. One of their actions is to help the body make more nitric oxide, a substance that relaxes smooth muscle in blood vessels allowing better blood flow. This study shows that even small increases in foods that provide flavonoids can make an important difference to health.”
Classified as plant pigments, the word flavonoid comes from the latin word flavus, meaning yellow, their color in nature. Flavonoids were originally referred to as vitamin P, likely for their effects on helping the permeability of blood vessels in the body. Flavonoids are generally known for their antioxidant properties in their polyphenolic compounds.
The foods with the highest amounts of flavonoids include: apples, apricots, blueberries, pears, raspberries, strawberries, black beans, cabbage, onions, parsley, pinto beans, tomatoes, citrus fruits, green and black tea, red wine and dark chocolate.
Source: Flavonoids Fight Cardiovascular Disease
