Tuesday July 16, 2024

Impact of Flavonols on mortality rate, cancer, cardiovascular disease

Flavonol is found in many other foods such as onions, apples, tomatoes, and coffee

By Yareeha Fatima Jafri
March 02, 2024
Flavonol diets reduced risk of camcer, mortality rate
Flavonol diets reduced risk of camcer, mortality rate

Flavonols are chemical compounds, found in a variety of colorful fruits and vegetables. 

These chemical compounds display a wide range of health benefits, including curing diseases such as cancer, cardiovascular, and more.

The compound is found in many other foods such as onions, apples, tomatoes, and coffee. It has antioxidant properties that are associated with health benefits.

Flavonols like quercetin are available as nutritional supplements due to their unconditional healthy benefits.

Recent findings from a large population study of around 12,000 adults have showcased evidence supporting myriad effects of flavonol on health.

Impact of Flavonol on human health

Researchers revealed that people who consume more flavonol have proved to live longer, lowering the incidences of death, as well as cancers, and cardiovascular diseases.

People who depended on the dose experienced far better outcomes as compared to those that consumed less.

The study that was published in Scientific Reports on February 25, stated “eating more fruits and vegetables is good for you!”

Kristin Kirkpatrick, MS RD, a Dietician with Cleveland Clinic, and co-author of Regenerative Health, exclusively told Healthline: “I’m not at all surprised at the results of the study as many previous studies have shown an association between flavonoids and reduction of risk of several diseases as well as mortality risk.”

Are Flavonols present in regular foods?

Flavonols are easy to consume as they are present in mainstream foods such as onions, lettuce, grapes, kale, berries, black tea, as well as chocolate, and wine.

Eating more flavonol-rich foods leads to a drop in diseases as well as reduces cancer mortality risk by 50%.

People who consumed more flavonol were less likely to die from natural causes. Mortality risk was decreased by one-third compared to those who consumed more flavonol.

All compounds, including isorhamnetin, kaempferol, myricetin, and quercetin further led to improved outcomes for mortality and cancer.

In order to consume more flavonol, it’s crucial to eat plenty of colorful fruits and vegetables.

Speaking on the importance of the compound, Kirkpatrick noted: "I advise my patients to get a variety of deeply-hued plants in their diet daily…Just get more color and vary the color! It’s great to have a kale salad every day but this is only giving you one deep color. Add berries to your salad, or choose different plants each night to get different colors in."

Flavonol is the ultimate compound, one should include in diet. It is therefore important to consume fruits and vegetables to reduce risk of death from cardiovascular disease and cancer, improving the overall health of an individual.