Dietary flavonoids lower heart disease and stroke risk by nearly twenty percent

Dietary flavonoids lower heart disease and stroke risk by nearly twenty percent
2012-03-19

From http://www.naturalnews.com

Heart disease and stroke will account for more than a third of all deaths annually, a number that continues to rise as dietary and lifestyle factors that contribute to these illnesses are made worse through a never ending barrage of advertising and marketing sleight of hand. Research published in the American Journal of Clinical Nutrition has found that consuming moderate amounts of food containing health-promoting flavonoids can provide antioxidant support to help lower the risk of heart attack or stroke by close to 20 percent.

The compounds found in a wide range of plant foods, including many fruits, vegetables, nuts, dark chocolate, tea and red wine fights systemic inflammation and protects the body's cellular structures from damage that causes chronic disease. Six to 10 servings of vegetables and fruit each day provides a defensive shield against heart disease and stroke.

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