Latest news with #flavonoids
Daily Mail
22-06-2025
- Health
- Daily Mail
How eating strawberries each day could help keep dementia at bay
The arrival of the first British strawberries of the year is always a treat. But now scientists have shown that as well as satisfying our tastebuds, they could help to ward off dementia too. Research has revealed that the fruit can boost the speed at which older people's brains process information. Age-related decline in cognitive processing speed is known to be a symptom of dementia – a disease which affects nearly 900,000 in the UK. The findings come as Britain prepares to enjoy one of its best strawberry crops in years. Shoppers have been told to expect giant berries twice the normal size after weeks of dry, sunny weather boosted growth. This is welcome news for a country which consumes a whopping 168,000 tons a year. Previous research has already shown that the chemicals known as flavonoids which strawberries contain can bolster heart health. And in the latest study, a team from San Diego State University in the US recruited 35 men and women in their 70s to see if the same effects could be seen in the brain. The scientists gave participants a freeze-dried strawberry powder, made with a handful of fresh berries, to mix in water and drink every day for eight weeks. They then repeated the experiment with a fruit-flavoured powder which contained none of the health-boosting ingredients found in strawberries. Researchers then got the volunteers to perform cognitive tests. They found a marked improvement in the brain's processing speed following consumption of the strawberry powder but little change with the fruit drink. Although there was little improvement in scores for memory tests after consuming strawberries, researchers said the change in processing capacity was significant. Slower processing speed is known to hamper people's driving skills and make financial decisions more difficult. The strawberries also helped to lower blood pressure and led to increased levels of disease-fighting antioxidants in the blood, the results published in journal Nutrition, Metabolism and Cardiovascular Diseases showed. The researchers said: 'Strawberry consumption may improve cognitive function and there is accumulating support for its effects on brain health.'
Yahoo
15-06-2025
- Health
- Yahoo
A Mix of These Specific Foods Could Help You Avoid Chronic Disease
For the good of your health, you might want to favor a wider mix of flavonoids in your diet. These natural plant compounds – found in teas, berries, apples, and dark chocolate – have been linked to longer life and a lower risk of disease, new evidence shows. In particular, it was the broader range of flavonoids that made a difference in this research, not just the higher quantity of them. Flavonoids have previously been connected to anti-inflammatory effects in the body, and reductions in the risk of weight gain, cardiovascular disease, and vision loss. An international team of researchers analyzed data on 124,805 adults in the UK, aged 40 or over. They looked for links between the self-reported diets of the participants and their health, over several years. "We have known for some time that higher intakes of dietary flavonoids, powerful bioactives naturally present in many foods and drinks, can reduce the risk of developing heart disease, type 2 diabetes, and neurological conditions like Parkinson's," says nutritional scientist Aedín Cassidy from Queen's University Belfast in Northern Ireland. "This study is significant as the results indicate that consuming a higher quantity and wider diversity has the potential to lead to a greater reduction in ill health than just a single source." Black and green teas were the most common provider of flavonoids in the study, drunk by two-thirds of the participants. Other sources included apples, red wine, grapes, berries, dark chocolate, oranges, satsumas, and orange juice. The statistics showed that participants whose diets had the widest diversity of flavonoid foods had a lower risk of all-cause mortality, and of numerous health complications. While the data doesn't prove direct cause and effect, the strong suggestion is that mixing your flavonoids is good for you. "Flavonoid intakes of around 500 milligram a day were associated with a 16 percent lower risk of all-cause mortality, as well as around a 10 percent lower risk of cardiovascular disease, type 2 diabetes, and respiratory disease," says nutrition scientist Benjamin Parmenter from Edith Cowan University in Australia. "That's roughly the amount of flavonoids that you would consume in two cups of tea." Even when consuming the same total amount of flavonoids, those who consumed the widest diversity had even lower risk of these diseases, the researchers found. The top fifth of the participants in terms of diversity of flavonoid intake saw reductions of around 6-20 percent in the risk of conditions like type 2 diabetes, cancer, and neurodegenerative disease, compared to the bottom fifth. With that in mind, the researchers are recommending a mix of flavonoid-rich food and drink, every day. If you want to set yourself a challenge, the top flavonoid consumers in this study were snacking on 19 different types per day. "Eating fruits and vegetables in a variety of colors, including those rich in flavonoids, means you're more likely to get the vitamins and nutrients you need to sustain a healthier lifestyle," says nutrition scientist Tilman Kuhn from the Medical University of Vienna in Austria. The research was published in Nature Food. One Fitness Accessory Makes You Up to 7 Times More Likely to Stay Active Study Reveals How Much Exercise You Need Each Week to Control Blood Pressure A Toxicologist Reveals The Surprising Truth About Black Mold
Medical News Today
11-06-2025
- Health
- Medical News Today
Healthy aging: Eating more berries, flavanoids may be key
A new study has found a link between consuming more berries and healthier aging. Vera Lair/Stocksy As people are living longer, there is a greater emphasis on healthy aging. Diet is one aspect that can contribute to healthier aging. A new study found that consuming more foods and beverages rich in flavonoids may help lower a person's risk of certain aspects of unhealthy aging, such as frailty and poor mental health. People are living longer than ever before. According to the World Health Organization (WHO), the number of people globally ages 60 and over is expected to jump from 1 billion in 2020 to 1.4 billion in 2030, to 2.1 billion by 2050. Additionally, the number of centenarians—people aged 100 years or more—is expected to reach almost 4 million by 2054. With people expected to live for longer, there has been a research emphasis on finding ways to ensure they age in a healthy way, with a high quality of life and free of major disease. 'As people live longer, we want to ensure they stay healthy and independent for as long as possible,' Nicola Bondonno, PhD, post-doctoral researcher at the Danish Cancer Institute in Copenhagen, Denmark, told Medical News Today . 'Finding natural, everyday ways to support healthy aging, like through diet, offers a low-cost, accessible approach that can have a big impact on quality of life and reduce pressure on healthcare systems.' Bondonno is the first author of a new study recently published in The American Journal of Clinical Nutrition that found consuming more foods and beverages rich in the phytochemical compound flavonoids may help lower a person's risk of certain aspects of unhealthy aging, such as frailty and poor mental health. Flavonoids are found in a variety of fruits, vegetables, and plant-based foods, such as: Berries like blueberries and raspberries Citrus fruits like oranges and grapefruit Dark chocolate Fruits such as peaches and bananas Green and black tea Leafy greens such as kale and spinach Red wine Vegetables such as peas, onions, and tomatoes '(Flavonoids are) what give many plants their vibrant colors, but they also seem to have health-promoting properties,' Bondonno said. 'We focused on flavonoids because our previous research suggests they may protect against chronic diseases. 'Flavonoids have anti-inflammatory and antioxidant properties, which help protect the body's cells from damage as we age. They also support blood vessel health and may help preserve muscle and brain function. While not all flavonoids work in the same way, many appear to support the body's systems that tend to decline with age.' — Nicola Bondonno, PhD Health data included the amount of flavonoid-rich foods and beverages study participants consumed, as well as information on their incident frailty, physical function, and mental health. At the study's conclusion, scientists found that female study participants with the highest flavonoid intake had a 15% lower risk of frailty, as well as a 12% lesser chance of impaired physical function. 'These findings suggest that diets rich in flavonoid-containing foods may help older women maintain strength and mobility as they age — key factors in staying independent, avoiding falls, and preserving overall quality of life,' Bondonno explained. 'Even modest improvements like these can make a real difference in someone's ability to live well into older age.' These same female participants also experienced a 12% lower risk of having poor mental health. Improved mental health 'Women with the highest flavonoid intake had a 12% lower risk of having evidence of mental health concerns such as feeling low, lacking energy, or having depressive symptoms. This finding is important because it shows that what we eat may play a role in supporting not just our physical health, but our emotional and psychological well-being as we age.' — Nicola Bondonno, PhD Interestingly, Bondonno and her team did not find that high consumption of flavonoid-rich foods impact male participants in the same way it did female participants. While male study participants with the highest flavonoid intake experienced a 15% decrease in their risk of poor mental health, there was no benefit when it came to lowering frailty or impaired physical function risks. Men vs. women 'It's possible that the difference we saw between men and women has more to do with how the study was structured than a true biological difference. The men were followed for a shorter period of time, so we may not have had enough data to detect certain effects. More research is needed to understand whether men and women truly respond differently to flavonoids.' — Nicola Bondonno, PhD 'Our next steps are to explore the two-way relationship between flavonoids and well-being — looking not only at how flavonoids may support mental health, but also how a person's well-being might influence their intake of flavonoid-rich foods,' she continued. 'We also plan to continue investigating how these foods can be used to support healthy aging and help people live longer, disease-free lives.' MNT had the opportunity to speak with Manisha Parulekar, MD, FACP, AGSF, CMD, director of the Division of Geriatrics at Hackensack University Medical Center and co-director of the Center for Memory Loss and Brain Health at Hackensack University Medical Center in New Jersey, about this study. 'Flavonoids are potent antioxidants and have anti-inflammatory effects,' Parulekar said. 'Oxidative stress and chronic inflammation are considered key drivers of aging and age-related diseases. By potentially slowing down these processes, flavonoids could theoretically slow down negative aspects of aging.' Parulekar said that lifestyle modifications to improve the aging process through diet offer a proactive, accessible, and potentially transformative approach to promoting healthy longevity for everyone. 'It represents a shift towards preventative healthcare and empowers individuals to take an active role in shaping their own health trajectory,' she continued. 'Focusing on diet promotes a more holistic approach to health, addressing the root causes of aging-related decline rather than just treating symptoms. Dietary changes often have positive ripple effects on other aspects of health, such as weight management, energy levels, and mood.' For readers who would like to add more flavonoids to their diet, we asked Monique Richard, MS, RDN, LDN, a registered dietitian nutritionist and owner of Nutrition-In-Sight, for her top tips. 'Flavonoids, including the six subtypes related to dietary sources — anthocyanidins, flavan-3-ols, flavonols, flavones, flavanones, and isoflavones — have been attributed to protecting cell degradation from oxidative stress and free radicals, as well as being anti-inflammatory due to their concentrated antioxidant levels. They also can act as a chelator (binder) to oxidizing effects of metal ions like zinc, iron, and copper.' — Monique Richard, MS, RDN, LDN Richard encouraged readers to consider the numerous foods rich in flavonoids and consider where they may be able to be added throughout the day and week. 'When you think of 'flavonoids' think of flavor and see how adding some flare to your daily foods can punch up their benefit and appeal,' she continued. 'Also keep in mind the benefit and bioavailability varies by food and per person — keeping the diet diverse and varied is key.' Richard said a sample diet featuring three servings of flavonol-rich foods a day may look like: Breakfast: A cup of green tea or a smoothie with berries A cup of green tea or a smoothie with berries Lunch: A lean protein atop a salad with kale, apples, walnuts, Gorgonzola, and balsamic vinegar and olive oil dressing (with chives and garlic) A lean protein atop a salad with kale, apples, walnuts, Gorgonzola, and balsamic vinegar and olive oil dressing (with chives and garlic) Dinner: 4 ounces of fatty cold water fish such as salmon or tilapia, topped with a strawberry salsa, 3/4 cup roasted sweet potatoes and 2/3 cup long grain rice, 2 ounces dark chocolate, and 5 ounces red wine or grape juice Nutrition / Diet Seniors / Aging
Yahoo
08-06-2025
- Health
- Yahoo
What eating foods like dark chocolate and berries did to a study group of more than 120,000 people
A new study reveals what drinking tea and eating dark chocolate and berries did for a group of more than 120,000 people. Those foods, as well as fruits like grapes, apples, oranges, and beverages like red wine, all contain flavonoids, which are compounds found in many plant products. Flavonoids can 'help your body function more efficiently while protecting it against everyday toxins and stressors,' per Healthline. The study's authors said those who consumed a diverse range of foods containing flavonoids (such as berries, grapes and dark chocolate) 'could lower their risk of developing serious health conditions and have the potential to live longer,' in a news release. The study has been peer-reviewed. In the study, which was recently published in the journal Nature Food, researchers observed 124,805 participants between the ages of 40 and 70 from the UK Biobank, a large-scale database with biomedical information. The participants were tracked for roughly 10 years and their dietary information was collected using a questionnaire asking them about the frequency in which they ate approximately 200 types of food and 30 beverages. Dr. Benjamin Parmenter, a research fellow at Edith Cowan University in Australia, was the study's first author and co-lead. He said consuming roughly 500 mg of flavonoids a day or more was linked to a 16 per cent lower risk of 'all-cause mortality' (meaning death from any cause). It was also linked to a roughly 10 per cent lower risk of cardiovascular disease, type 2 diabetes, and respiratory disease. A study published in 2025 in peer-reviewed food science journal Foods said, as it pertains to human health, 'flavonoids are recognized for their ability to combat aging, mitigate inflammation, safeguard the nervous system, and promote overall well-being.' However, in another study published in 2022 in the Nutrition Journal, researchers 'observed an increased risk of prostate cancer by higher intake of total flavonoids.' In a study published in 2016 in the Journal of Nutritional Science, researchers called for further studies on flavonoids so their usefulness 'in the diet could be improved for better human health.' 'Over 30 different types of flavonoids are regularly consumed in the human diet. These are found in different types of everyday foods,' Parmenter told National Post over email. A few squares of dark chocolate could be roughly 25 mg of flavonoids. One apple is equal to roughly 100 mg of flavonoids, while one orange is roughly 60 mg. For tea drinkers, one cup of black tea is roughly 300 mg of flavonoids, while the same amount of green tea is roughly 150 mg. 'We observed that consuming a higher quantity and wider diversity of dietary flavonoids, when consumed together, may represent the optimal approach for improving long-term health, compared with increasing either flavonoid quantity or diversity alone,' Parmenter said. Those with the highest flavonoid diversity were more likely to be female, older, have a lower body mass index (BMI), be more physically active and have a higher education and were less likely to be current smokers, according to the study. 'We also know from lab data and clinical studies that different flavonoids work in different ways, some improve blood pressure, others help with cholesterol levels and decrease inflammation,' said study co-lead professor Aedín Cassidy, per the news release. Cassidy is from the Co-Centre for Sustainable Food Systems and Institute for Global Food Security at Queen's University Belfast. The findings of the study show how 'simple and achievable dietary dietary swaps' can 'potentially improve health in the long-term,' she said. 'Dietary swaps, such as drinking more tea and eating more berries and apples for example, can help increase the variety and intake of flavonoid-rich foods, and potentially improve health in the long-term,' said Cassidy. According to researchers, no previous works appear to have reported on the human health benefits of a flavonoid-diverse diet. 'Consequently, replication of our findings in other cohorts and clinical trials will be critical, as will the exploration of flavonoid diversity with other disease outcomes. Interpretation, however, requires careful consideration,' said researchers, in the study. The study was led by researchers from Queen's University Belfast, Edith Cowan University Perth, and the Medical University of Vienna and Universitat Wien. Smoking one cigarette equals 20 minute off your life, study finds What drinking 3 cups of coffee daily did to a study group of more than 170,000 people Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our daily newsletter, Posted, here.
Yahoo
07-06-2025
- Health
- Yahoo
Eating More of These Foods May Lower Your Cancer Risk by 8%, New Study Suggests
Reviewed by Dietitian Annie Nguyen, M.A., RDA new study suggests that eating flavonoid-rich foods supports lower risks of cancer and other diseases. Flavonoids are compounds found in fruits, vegetables, tea and other plant-based foods. Tea, berries, apples and oranges were among the top sources of flavonoids in the is one of the leading causes of death, and rates of certain types—including colon and pancreatic cancers—are on the rise, especially among younger adults. While there's no magic bullet to prevent it, diet remains one of the best tools you have to lower your cancer risk. For years, scientists have studied how specific nutrients and plant compounds may help reduce inflammation, combat oxidative stress and even interfere with the growth of cancer cells. Flavonoids—the natural compounds found in colorful fruits, vegetables, tea and other plant-based foods—have gotten special attention from researchers. Past studies have linked high flavonoid intake to better heart health, improved blood sugar regulation, and possibly lower cancer risk. But until now, few studies have looked at the diversity of flavonoids people eat—not just how much they consume. A new study published in Nature Food takes that next step. It found that people who consumed a wider variety of flavonoid-rich foods had a lower risk of dying from any cause and were less likely to develop chronic diseases like heart disease, type 2 diabetes—and even cancer. The findings suggest that expanding the range of flavonoid-rich foods in your diet may offer more protection than sticking to just a few favorites. Let's take a closer look at what the study found—and what it means for your health. Researchers analyzed data from more than 124,000 adults enrolled in the UK Biobank, a long-term health study. Participants were between 40 and 69 years old at the time of enrollment and were followed for up to 11.8 years. To assess diet, the researchers used 24-hour dietary recall surveys that captured participants' intake of various foods and beverages. They specifically focused on flavonoids—a class of compounds found in colorful plant foods known for their antioxidant and anti-inflammatory properties. What made this study unique is how it measured not just the amount of flavonoids people consumed, but also the diversity—meaning how many different types of flavonoids they were getting from various foods. The researchers used mathematical tools to calculate dietary diversity and then analyzed how this related to the risk of developing chronic illnesses over time. Participants with the highest diversity of flavonoid intake had: 14% lower risk of dying from any cause 10% lower risk of cardiovascular disease 20% lower risk of type 2 diabetes 8% lower risk of cancer 8% lower risk of respiratory disease In short, people who ate a greater variety of flavonoids—regardless of the amount—tended to live longer and had lower rates of chronic conditions like cancer. The protective effect was strongest in people who consumed both a high quantity and high diversity of flavonoids. Like all observational studies, this one can't prove cause and effect. The data came from self-reported dietary questionnaires, which are prone to some reporting error. The study also didn't include certain types of flavonoid-rich foods (like specific berries), which may underestimate true intake. And since the UK Biobank participants are not fully representative of the general population, more research is needed to confirm these findings across different groups. We know that eating more plant-based foods is good for your health—but this study adds a new layer: variety matters. Researchers found that people who ate a greater diversity of flavonoid-rich foods had a lower risk of cancer and other chronic illnesses, even after accounting for other health behaviors. That means it's not just about drinking green tea every day or always grabbing the same apple—it's about mixing it up. So what does a flavonoid-rich, diverse day actually look like? You might start with a cup of black tea and a handful of berries at breakfast, enjoy an apple or some citrus at lunch, then add red grapes to your dinner salad. The more different sources you include, the more types of flavonoids you're getting—and the stronger the potential protective effect. Tea, berries, apples, oranges and grapes were among the top contributors to flavonoid intake in the study, but they're just the beginning. Think about how you can rotate these in and out of your week. Swapping strawberries for blueberries, choosing an orange over apple slices, or enjoying a piece of dark chocolate after dinner are all small moves that can add up. It's also worth considering the flip side: when your diets lack diversity—especially in fruits and vegetables—you may be missing out on protective compounds that could lower your risk of cancer and other chronic conditions. This study suggests that eating the same thing every day, even if it's healthy, might not offer the full range of benefits. The good news? Building diversity into your diet doesn't require a complete overhaul. Start by looking at your weekly grocery list or what's in your fruit bowl. Are there a few new things you can try? A wider range of colors usually means a wider range of nutrients—and this study suggests that could mean stronger disease protection, too. Related: We Should Be Eating 30 Plants a Week, According to a Gastroenterologist. Here's How to Do It A large new study suggests that eating a greater variety of flavonoid-rich foods—like tea, berries, apples, oranges and grapes—may lower your risk of cancer and other major chronic diseases. The greatest protection came from combining high quantity with high diversity. Small, simple shifts toward more colorful, plant-forward meals could support your long-term health in powerful ways. Read the original article on EATINGWELL
