Food News: Flavonoids - Food and Health Communications

High flavonoid intakes in the diet have been associated with lower incidence of heart disease, a decreased risk of stroke, lower incidence of cancer, and lower cholesterol levels.

Flavonoids have been the most widely studied group of phytochemicals because of their anti-cancer activity. The USDA?defines flavonoids as a large group of non-nutrient chemicals in plants called phytochemicals that h...

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