Scientists from the Second Hospital of Anhui Medical University in China found that consumption of flavonols, specific plant compounds, is associated with reduced risk of death from many diseases and improved health. Research results published In the journal Scientific Reports (Sci Rep).
11,679 people over the age of 20 participated in the research. Scientists collected information about the health status of the subjects using special questionnaires. The researchers also asked the participants to undergo certain laboratory tests and medical examinations.
In addition, scientists obtained data on the volunteers’ dietary habits to estimate the exact amount of flavonols consumed in various foods (mostly plant-based). It is stated that flavonols are abundant in tea, onions, fruits and nuts.
Before the follow-up phase, participants were classified according to sociodemographic variables such as age, gender, ethnicity, marital status, education level, income level, unhealthy habits, body mass index (BMI) and medical history.
Higher total intake of flavonols, specifically isorhamnetin, kaempferol, myricetin, and quercetin, has been found to be associated with a reduced risk of death from many causes, including Alzheimer’s disease, cancer, and cardiovascular disease.
Most likely, the beneficial properties of flavonols come from their ability to reduce inflammation in the body, protect cells from oxidative stress (damage from specific forms of oxygen), and improve the function of the endothelium (the tissue lining the inside of blood vessels). ).
Previously scientists discoveredHow to improve heart health in middle age.
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Source: Gazeta
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