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 …read more