Flavonoids are naturally occurring plant pigments that help protect plants from oxidative stress generated during photosynthesis. When consumed by humans, flavonoids also act as antioxidants, helping to protect cells from damage caused by free radicals.
Research appearing in the American Journal of Epidemiology (2007; 165(5): 514–523) examined dietary flavonoid intake in 1,434 women with breast cancer and 1,440 healthy controls. The researchers found that higher intake of dietary flavonoids was associated with a lower risk of breast cancer. Flavonoids are abundant in fruits, vegetables, tea, and other plant-based foods commonly associated with reduced cancer risk.
