A recent study published in the American Journal of Epidemiology found out that quercetin, a flavonol naturally-occurring in large amounts in apples and onions, can help reduce the the risk of pancreatic cancer.
Researchers from Germany, the Univ. of Hawaii and Univ. of Southern California tracked food intake and health outcomes of 183,518 participants in the Multiethnic Cohort Study for eight years. The study evaluated the participants’ food consumption and calculated the intake of the three flavonols quercetin, kaempferol, and myricetin. The analyses determined that flavonol intake does have an impact on the risk for developing pancreatic cancer.
Smokers with the …read more

The Brain Ready Blog focuses on activities and other means to help keep you mentally fit as you age. Here’s an interesting post that I thought might interest you readers of Eating Fabulous: The Top 5 Brain Health Foods.
How did we pick? Our list is based a variety of factors, ranging from overall proven health benefits (through multiple peer-reviewed, valid scientific studies from around the world over many years), our own experience here at BrainReady using these foods regularly, general reports from consumers of these foods over the years, proven safety and lack of contraindications from these foods, and general …read more

Yep, latest research indicate that chocolate are brain foods, for exactly the same reasons why flavonol-rich cocoa is good for the heart: by promoting better blood flow.
“Our study showed that acute consumption of this particular flavanol-rich cocoa beverage was associated with increased blood flow to grey matter for 2 to 3 hours,” Macdonald said. “This raises the possibility that certain food components like cocoa flavanols may be beneficial in increasing brain blood flow and enhancing brain function among older adults or for others in situations where they may be cognitively impaired, such as fatigue or sleep deprivation.”
It’s too early to …read more

If it would lessen your risk for contracting heart disease or type-2 diabetes, would you eat tomatoes genetically engineered to have enriched flavonoid content?
Flavonoids are secondary plant metabolites thought to play an important role in reducing risks for cardiovascular diseases. So, scientists came up with a tomato cultivar with richer flavonoid content by inserting Petunia chalcone isomerase (CHI) and Gerbera hybrida flavone synthase (FNS) genes into tomato plants to obtain the final transgenic plant, Lycopersicon esculentum cv. Moneymaker.
In a controlled study, the flavonoid-rich tomatoes (flTom) were fed to mice genetically engineered to express human C-reactive protein (CRP), a marker …read more