Flavonoids are polyphenolic elements that are extracted from plants. They are rich in antioxidants, anti-inflammatory and immune system profits. Diets rich in Flavanoids are linked to health benefits such as cardiovascular, cancer and neurodegenerative ailment prevention. The key foods that are rich in flavonoid include tea, cocoa, red wine, onions, apples and cranberries.
Flavanoids are powerful and useful antioxidants. They help in protecting the body against menacing free radicals resulting from environmental contaminants and cigarette smoke. Free radicals are associated with increased bad cholesterol which is known to be the number one source of heart disease.
Flavonoids help in inhibiting cancer growth. On regards to a study performed by Cornell University, onion-sourced flavonoids have strong anti-proliferation effects on liver and colon cancers. The flavonoids got from soybeans and legumes are very useful for preventing prostate and endometrial cancer.
Flavanoids sourced from chocolate and cocoa include flavonol properties that proved positive when used to reduce negative inflammation in human arteries. In reference to a study done by the American Journal of Clinical Nutrition in 2009, consuming skim milk rich containing unsweetened cocoa helps in reducing levels of adhesion molecules in the human body. Excessive buildup of adhesion molecules is associated with plague logjam in the arteries which risks growth of heart disease.
Flavanoids have strong healing powers when used to treat type 2 diabetes. Based on a study that was published in the journal Diabetic Medicine in 2013, men who added spices rich in flavonoids to hamburger meat experienced substantial improvement in functionality of their vascular system. The major spices tested were black pepper, rosemary, ginger and garlic.
Consuming flavonoid-rich foods also help in weight management. Flavanoids are known to include certain elements that help in relieving inflammation and lowering the levels of leptin, the appetite suppressing hormone in humans. Lower leptin in the body leads to decrease in food consumption. This forces the body to consume some of the stored fats which finally lead to reduction in body weight.
Flavanoids likewise assist in boosting the overall longevity in humans. As per the results of a 25-year study that were published in Journal Archives of Internal Medicine in 1995, men who consume foods rich in flavanoids on regular basis live longer. This study claimed that flavanoids account for the twenty percent of mortality rates difference linked to cancer and coronary heart disease.
Controlled consumption of flavonoids as well helps in protecting you against major neurodegenerative diseases such as Parkinson and Alzheimer. In a study that was published in the European Journal of Epidemiology in 2000, it was found that older men and women who have high intake levels of flavonoids were at lower risk of getting dementia when compared to those who had lower intake levels of flavonoids. Another study that was printed in JAMA in 2002 showed that men who smoked a lot but consumed high levels of flavonoids were at lower risk of suffering from Alzheimer. These results were the same witnessed in a Parkinson disease related study published in 1997.
Flavanoids are powerful and useful antioxidants. They help in protecting the body against menacing free radicals resulting from environmental contaminants and cigarette smoke. Free radicals are associated with increased bad cholesterol which is known to be the number one source of heart disease.
Flavonoids help in inhibiting cancer growth. On regards to a study performed by Cornell University, onion-sourced flavonoids have strong anti-proliferation effects on liver and colon cancers. The flavonoids got from soybeans and legumes are very useful for preventing prostate and endometrial cancer.
Flavanoids sourced from chocolate and cocoa include flavonol properties that proved positive when used to reduce negative inflammation in human arteries. In reference to a study done by the American Journal of Clinical Nutrition in 2009, consuming skim milk rich containing unsweetened cocoa helps in reducing levels of adhesion molecules in the human body. Excessive buildup of adhesion molecules is associated with plague logjam in the arteries which risks growth of heart disease.
Flavanoids have strong healing powers when used to treat type 2 diabetes. Based on a study that was published in the journal Diabetic Medicine in 2013, men who added spices rich in flavonoids to hamburger meat experienced substantial improvement in functionality of their vascular system. The major spices tested were black pepper, rosemary, ginger and garlic.
Consuming flavonoid-rich foods also help in weight management. Flavanoids are known to include certain elements that help in relieving inflammation and lowering the levels of leptin, the appetite suppressing hormone in humans. Lower leptin in the body leads to decrease in food consumption. This forces the body to consume some of the stored fats which finally lead to reduction in body weight.
Flavanoids likewise assist in boosting the overall longevity in humans. As per the results of a 25-year study that were published in Journal Archives of Internal Medicine in 1995, men who consume foods rich in flavanoids on regular basis live longer. This study claimed that flavanoids account for the twenty percent of mortality rates difference linked to cancer and coronary heart disease.
Controlled consumption of flavonoids as well helps in protecting you against major neurodegenerative diseases such as Parkinson and Alzheimer. In a study that was published in the European Journal of Epidemiology in 2000, it was found that older men and women who have high intake levels of flavonoids were at lower risk of getting dementia when compared to those who had lower intake levels of flavonoids. Another study that was printed in JAMA in 2002 showed that men who smoked a lot but consumed high levels of flavonoids were at lower risk of suffering from Alzheimer. These results were the same witnessed in a Parkinson disease related study published in 1997.
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