Flavonols Against Colorectal Cancer
June 19, 2008 by Gloria Gamat
Filed under Diseases & Conditions
Okay…here goes another news on flavonols from tea, onions, beans and apples. As suggested by findings of a new U.S. study, increased intake of such flavonols may reduce risk of colorectal cancer by as much as 76 percent.
Findings were published in this month’s Cancer Epidemiology Biomarkers & Prevention:
Analysis of data from a randomised dietary intervention trial showed that the overall class of flavonoid compounds was not associated with a risk reduction, but flavonols – a sub-group of flavonoids, did significantly reduce risk.
The study adds to a growing body of science linking increased consumption of flavonol-rich foods, such as fruit and vegetables, to risk reductions for a range of cancers, including lung, pancreatic, and breast cancer.
Flavonols, a sub-group of flavonoids. Sometimes I get confuse myself too. But bottomline is, fruits and vegetable intake should be increased and I guess should be started really early in life. I know, that is most of the time easier said than done.
Read more from NutraIngredients.
high fiber diets can also reduce colorectal cancer. the way we can prevent it is to reduce bowel latency. the faster you can move out the bowel the lower is the chances of toxin build up inside the colon.