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Alzheimer's dementia is a major threat to the health of aging Americans. About 1 in 10 people, age 65 years and above, will develop Alzheimer's disease. Currently, an estimated 5.8 million Americans have Alzheimer's type memory loss, and this number is expected to rise to about 13.8 million by 2050. Alzheimer's disease is debilitating, destroying m...
Habitual consumption of foods rich in proanthocyanidins, flavanones, and isoflavones can help knock down the risk of endometrial cancer.
Lung cancer causes the most deaths from cancer in the US for both men and women. According to the American Cancer Society, lung cancer accounts for 26% of all cancer deaths and 14% of all new cancer diagnosis. Smoking tobacco or vaping nicotine is the principal cause of lung cancer, responsible for nearly 85% of all cases o...
Adequate intake of flavonoids from dietary sources may help guard against the development of stroke.
Eating fish can increase your risk of getting lung cancer. About 1 in 15 men and 1 in 17 women may get lung cancer at some point in their lives. These numbers include both smokers and non-smokers, though smokers have a higher risk of developing lung cancer. This year, more than 200,000 persons are expected to be diagnosed with lung cancer in t...
Eating diets rich in flavonoids, such as anthocyanins and flavan-3-ols, may lessen the risk of developing cardiovascular diseases and type 2 diabetes.
Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.
Low total and cardiovascular mortality risk is associated with high intake of dietary flavonoids, particularly flavonones and flavonols.
Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.
High dietary ingestion of flavonoid-containing foods may reduce the odds of dying from cardiovascular disorders and other chronic diseases.
You have possibly heard this before: Eat more flavonoids. But why are dietary flavonoids beneficial? Dietary flavonoids, found mainly in legumes, vegetables and fruits, such as colorful leafy greens, blueberries, peppers, onions, citrus fruits, squashes, onions, apples, bananas, kidney beans, fava beans, and ...
