Consumption of flavonols linked to lower risk of disease
A study published in the Journal Nature revealed that consumption of a Flavonol-rich diet is linked with healthy blood vessels, balanced cholesterol levels, reduced inflammation and lowered risk of heart disease.
Flavonols, a type of flavonoid, is a potent bioactive compound found in a majority of plant-based foods. They are known for their antioxidant properties, which help protect cells from damage caused by free radicals. Additionally, flavonols have been associated with several health benefits, including improved heart health, brain function, and reduced risk of chronic diseases such as cardiovascular disease and certain cancers.
The new cohort study examined the relationship between dietary flavonol intake (isorhamnetin, kaempferol, myricetin, and quercetin) and all-cause and disease-specific mortality risk in adults. Data from three NHANES cycles (2007-2019) on 11,679 participants were analysed. Flavonol intake was calculated using USDA data, and mortality risk was assessed using the National Death Index, categorised by causes such as cancer and cardiovascular diseases. Participants were followed until death or December 2019.
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