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Cancer
Lower Your Risk Of Colorectal Cancer With Flavonoids
Would you like to lower your risk of colorectal cancer?
Who could possibly answer 'no' to that question?
Colorectal Cancer: The mighty compounds
In an e-Alert I sent you a few years ago, I called flavonoids the humble, hard-working, defensive coordinators of the plant world. Flavonoids are compounds that give fruits and vegetables their colour. When eaten, they provide antioxidant and anti-inflammatory protection.
A new study from Universit degli Studi di Milano in Italy investigated the reported cancer-fighting properties of flavonoids with a food-frequency survey of more than 6,000 subjects. Nearly 2,000 had been diagnosed with colorectal cancers. The rest of the subjects were cancer-free.
Using recently published information about food composition, researchers were able to assess reduced colorectal cancer risk associated with high intake of six different types of flavonoids. Two of the flavonoids were not linked with lowered risk, but these four were:
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