Flavonoids are a broad class of water-soluble plant pigments found in fruits, vegetables, and certain beverages. They function as antioxidants—compounds that help protect cells from damage caused by free radicals. Excess free-radical activity can contribute to oxidative stress, a process linked with cellular injury and aging. Several subgroups of flavonoids exist, including flavones, isoflavones, and anthocyanidins.
Research published in Cancer Epidemiology, Biomarkers & Prevention (November 2007; Vol. 16, No. 11:2285–2292) explored whether dietary flavonoid intake was linked with survival outcomes in women with breast cancer. The study assessed the dietary habits of more than 1,200 women during the year prior to their breast cancer diagnosis using food-frequency questionnaires. Participants were followed for more than five years.
During the follow-up period, 173 women died, including 113 deaths attributed to breast cancer. Higher dietary intake of total flavonoids was linked with lower overall mortality. Specifically, higher intake of flavones was associated with a 37% lower risk of death, higher intake of isoflavones with a 48% lower risk, and higher intake of anthocyanidins with a 36% lower risk over the study period.
The authors emphasized that these findings are exploratory but encouraging. As they noted, “Mortality may be reduced in association with high levels of dietary flavones and isoflavones among postmenopausal U.S. breast cancer patients. Larger studies are needed to confirm our findings.”
