Flavonoids are elemental extracts from plants which are quite rich in anti-inflammatory properties, antioxidants and immune protective elements. Foods that have high flavonoids quantities are usually essential for curing and preventing cancer, neurodegenerative ailments and cardiovascular disease. The most common foods that include high flavonoid levels are apples, tea, red wine, cranberries and onions.
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.
The flavonoids got from cocoa and chocolate are rich in flavonols, compounds that are essential for reducing bad inflammation in arteries. Based on a study that was conducted in 2009 by the American Journal of Clinical Nutrition, taking high levels of skim milk which does not include sweetened cocoa is essential for lowering adhesion molecules. High accretion of adhesion molecules leads to buildup of plaques in the arteries which risks you suffering from heart disease.
Flavonoids are also essential elements for treating type-2 diabetes. A 2013 study by Journal Diabetic Medicine revealed that when people add flavors rich in flavonoids in their meat, they are likely to witness improved performance of vascular system. The major flavors that were tested include rosemary, black pepper, garlic and ginger.
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.
Flavonoids are essential elements for boosting longevity in humans. In accordance with a 25-year long study whose results were published in the Journal Archives of Internal Medicine in 1995, people who take lots of flavonoids have higher odds of living for more years. The study linked flavonoids with increased longevity in humans since it aids in lowering cancer and coronary heart disease rates which are top diseases linked with increased premature diseases.
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.
The flavonoids got from cocoa and chocolate are rich in flavonols, compounds that are essential for reducing bad inflammation in arteries. Based on a study that was conducted in 2009 by the American Journal of Clinical Nutrition, taking high levels of skim milk which does not include sweetened cocoa is essential for lowering adhesion molecules. High accretion of adhesion molecules leads to buildup of plaques in the arteries which risks you suffering from heart disease.
Flavonoids are also essential elements for treating type-2 diabetes. A 2013 study by Journal Diabetic Medicine revealed that when people add flavors rich in flavonoids in their meat, they are likely to witness improved performance of vascular system. The major flavors that were tested include rosemary, black pepper, garlic and ginger.
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.
Flavonoids are essential elements for boosting longevity in humans. In accordance with a 25-year long study whose results were published in the Journal Archives of Internal Medicine in 1995, people who take lots of flavonoids have higher odds of living for more years. The study linked flavonoids with increased longevity in humans since it aids in lowering cancer and coronary heart disease rates which are top diseases linked with increased premature diseases.
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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