Flavonoids reduce risk of heart disease

Quercetin is another flavonoid that has shown great promise in preventing cardiovascular disease. It is the most abundant flavonoid in foods, with the highest levels occurring in onion, tea, cranberries, kale, and apples. Several large epidemiological studies have shown a strong correlation between flavonoid intake and a reduction in heart attacks and strokes.

The most well known of these studies, the Zutphen Elderly Study, which involved 552 middle-aged Dutch men, found that men who consumed the highest amount of fruits and vegetables had a stroke rate one-third that of those eating few fruits and vegetables. The most common flavonoid in these foods was quercetin.

Other flavonoids found to reduce the risk of cardiovascular disease include rutin, luteolin, and curcumin. Rutin is found in cherries and other fruits, luteolin is high in artichokes and celery, and curcumin is high in turmeric. Curcumin, quercetin, and apigenin (also in celery) all inhibit the enzyme protein kinase-C, that causes much of the micro-vascular damage associated with diabetes.

Health and Nutrition Secrets (that can save your life), Dr Russell L. Blaylock, MD

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