Flavonoids from plants reduce cancer-related mortality

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Cancer survivor Steve Mosher Talks About the Anticancer Fitness.

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Flavonoids from plants reduce cancer-related mortality

Diet

Articles & Research

In a study published in Nature Communications, researchers found that a moderate habitual intake of flavonoids is inversely associated with all-cause, cardiovascular- and cancer-related mortality. This strong association plateaus at intakes of approximately 500 mg/day.

Flavonoids, plant-derived polyphenolic compounds, have been linked with health benefits.

Foods with high flavonoids are onions, kale, parsley, tea, red wine, chocolate, citrus fruits, soybeans, tomatoes, apples, grapes, berries, and more.