Flavonols are found in vegetables
Flavonols are a class of water-soluble plant pigments found in fruits, vegetables, and certain beverages that have antioxidant effects. Antioxidants are compounds that protect cells against the damaging effects of reactive chemicals known as free radicals. Free radicals can cause oxidative stress, leading to cellular damage. Flavonols are a class of flavonols. They are found in apples, onions, beans and tea.
Oxidative stress has been linked to cancer, aging, atherosclerosis, ischemic injury, inflammation and neurodegenerative diseases (Parkinson’s and Alzheimer’s). Flavonols may help provide protection against these diseases by contributing to the total antioxidant defense system of the human body. Studies have shown that flavonol intake is inversely related to mortality from coronary heart disease and to the incidence of heart attacks.
Research appearing in Cancer Epidemiology Biomarkers & Prevention (2008 Jun;17(6):1344-53) found that consumption of flavonols can inhibit the regrowth of precancerous polyps in the lower GI tract. The study involved 2,005 subjects averaging 61 years of age and having precancerous colorectal polyps. They were randomly divided into two groups. The treatment group consisted of 958 participants who were placed on a diet that was low in fat, high in fiber, and high in fruit and vegetable intake. The control group included the other 947 subjects and they received no dietary intervention.
The researchers looked at the subjects consumption of 29 different flavonols and the recurrence of the colorectal adenomas. The subjects with the highest consumption of flavonols had the lowest recurrence of adenoma—76% lower risk than the group with the lowest consumption of flavonols.
