Flavonoids May Decrease Risk of Stroke, Heart Disease in Women

April 2015 - Health & Wellness

There are over 4000 different types of flavonoids found in foods like fruits and vegetables, red wine, chocolate, legumes, and certain varieties of tea. Recent findings from researchers at Brigham and Women’s Hospital and Harvard Medical School in Boston indicate that women will find substantial benefit from eating foods that are rich in flavonoids. Published in the American Journal of Clinical Nutrition, the study aimed to see if consuming large amounts of flavonoids would have an impact on women’s health as they aged. Over 13 000 women were monitored and the results showed that eating more flavonoids had greater odds of aging healthily. These findings are attributed to flavonoids’ ability to prevent free radical damage, reduce inflammation, prevent blood clots, and remove toxins from the brain that can impair cognitive function. Researchers recommend women eating 7-10 servings of flavonoid rich foods per day.

Flavonoids can be categorized into five main groups:

Anthocyanins

  • Berries, including acai
  • Cherries
  • Plums
  • Prunes
  • Red Grapes
  • Pomegranate

Flavanols

  • Tea (green and white in particular)
  • Apples
  • Apricots
  • Chocolate

Flavonols

  • Yellow and green onions
  • Leeks
  • Broccoli
  • Kale

Flavones

  • Thyme
  • Parsley
  • Celery
  • Chili Peppers

Flavanones

  • Oranges
  • Grapefruit
  • Lemons
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