Flavonoid

Consuming more flavonoids and flavonoid-rich foods such as tea, berries and apples was associated with a lower risk for type 2 diabetes, researchers found.

Higher intake of a subclass of flavonoids was linked to reduced mortality for those diagnosed with colorectal cancer, and small increases in consumption of foods rich in the compound, like tea, may improve survival, data show.

Healio Neurology’s most-viewed stories from 2021 highlight developments surrounding Aduhelm, the benefits of flavonoid on cognitive function and neurologic symptoms in COVID-19.

Recent data showed that flavonoid-rich foods, such as berries, apples, pears and wine, can positively impact BP. It was the top story in cardiology last week.

Flavonoid-rich foods appear to have beneficial effects on BP, explained in part by gut microbiome characteristics, researchers reported in Hypertension.

Increased flavonoid consumption reduced the risk of subjective cognitive decline among men and women in the United States, according to findings published in Neurology.

Eating more foods with flavonol, an antioxidant found in most fruits, vegetables and teas, could reduce the risk for developing Alzheimer’s dementia, according to research published in Neurology, the medical journal of the American Academy of Neurology.