Tuesday 10/June/2025 – 03:15 AM
A new study showed that people who eat a variety of foods rich in flavonoids, such as tea, berries, dark chocolate and apples, may live longer and be less likely to develop serious health problems, according to Health.
Fruits help reduce the risk of serious diseases
The study was supervised by a group of researchers from the University of Vienna, the University of Queens Belfast, the University of Edith Quan Perth (ECU) and the Medical University in Vienna.
According to the study, eating a diet rich in many types of flavonoids may help prevent diseases such as type 2 diabetes, cancer, cardiovascular disease, and neurological disorders.
Plant foods such as tea, blue berries, strawberries, oranges, apples, grapes, and even dark chocolate and red wine are contained on flavonoids.
The study, published in the journal Nature Food, included the follow -up of more than 120,000 people for a period of more than ten years, and between the ages of 40 and 70 years.
This is the first study of its kind that proves that eating a variety of flavonoids has benefits compared to simply consuming large amounts of it.
The first discovery indicated that a diet rich in flavonoid is useful for health is what Dr. Benjamin Barmenter, a researcher at East Carolina University and the first author and participant in the study leadership.
Reduces the risk of death
Eating about 500 mg of flavonoids per day was associated with a decrease in the risk of death for any cause by 16%, in addition to the low risk of cardiovascular disease, type 2 diabetes, and respiratory diseases by approximately 10%. This is almost equivalent to the amount of flavonoids you eat in two cups of tea, explained by Dr. Parming.
However, even when eating the same total amount of flavonoids, Dr. Parminter noticed that those who consumed the largest variety of flavonoids had a less risk of developing these diseases.
“We have known that eating more quantities of food flavonoids, which are strong biological active substances that are naturally present in many foods and drinks, can reduce the risk of heart disease and type 2 diabetes and neurological conditions such as Parkinson’s disease,” said Professor Aydin Cassidy, of the co -center of sustainable food systems and the Koinn World Food Security Institute, who participated in the leadership of the study.
He added: We also know from laboratory data and clinical studies that different types of flavonoids work in different ways, some of which improve blood pressure, while others help reduce cholesterol levels and reduce infections.
This study is important, as its results indicate that eating larger quantities and a larger variety of flavonoids enables more diseases to reduce diseases compared to eating only one source, as Casidi added.
