A new international study led by researchers from Queen’s University Belfast has revealed that individuals who consume foods rich in flavonoid molecules are less likely to suffer from chronic diseases and tend to live longer.
Flavonoids, a group of phytochemical compounds, are abundant in blueberries, strawberries, oranges, apples, grapes, as well as in tea, red wine, and dark chocolate. All of these foods, known for their powerful antioxidant properties, contribute to longevity, according to the Independent. Researchers also assert that a diet rich in flavonoids helps prevent the onset of type 2 diabetes, cancer, and cardiovascular and neurological diseases.
Co-author of the study, Aedin Cassidy, noted, “From laboratory data and clinical studies, we also know that different flavonoids have different effects: some improve blood pressure, while others help control cholesterol levels and reduce inflammation.”
His colleague, Benjamin Parmenter, added that consuming 500 mg of flavonoids daily is associated with a “16% reduction in the risk of mortality from all causes, as well as a 10% reduction in the risk of cardiovascular diseases, type 2 diabetes, and respiratory illnesses.” According to the researcher, this amount of flavonoids can be found in about two cups of tea.
What Else Did the Scientists Discover?
A decade-long study, during which scientists tracked the health of more than 120,000 individuals aged 40 to 70, was the first of its kind to emphasize the benefits of consuming a variety of flavonoids, going beyond simply eating them in large quantities.
The study’s results showed that consuming a greater variety of flavonoid-rich foods provides more effective protection against diseases than relying on just one “flavonoid-rich” product. The researchers also confirmed previous findings that suggest eating colorful foods strengthens health.
“Eating fruits and vegetables of various colors, particularly those rich in flavonoids, means you are more likely to obtain the vitamins and nutrients necessary for maintaining a healthier lifestyle,” remarked co-author Tilman Kuhn.
The findings of the study were published in the journal Nature Food.