Flavorful Flavonoids Reduce Inflammation
The sharp bite of that red onion on your Fig, Arugula & Red Onion Salad… the body and finish of your favorite Pinot Noir…and the cleansing astringent nature of your soothing cup of green tea oddly have something in common –flavonoids.
Flavonoids Reduce Inflammation
This vast group of compounds, each with distinctive flavor and function, have been studied extensively for their anti-inflammatory action. Found in high concentrations in cocoa, red wine and tea, a majority of studies show a significant inverse association between flavonoid consumption and the risk of heart disease…as well as diabetes.
A recent Finnish study examined the diets of 10, 054 men and women. Researchers found a decrease in heart disease and diabetes with the Fins getting a specific flavonoid – quercetin – in their diet. Quercetin is found in high concentrations in apples, onions, red grapes and broccoli, to name a few.
Researchers believe that flavonoids, as a broad class, halt the oxidation of LDL cholesterol, reduce the potential for a dangerous clot, improve the function of red blood cells and also alter the pathways that lead to inflammation.
Flavonoids: Getting the Most
In general, the stronger the flavor, the more flavonoids a food contains. Choose decadent dark chocolate, full-bodied organic wine, aromatic green teas, jewel-tone veggies and sharp onions to reap the benefits of flavonoids.