A number of human studies have reported that a frequent consumption of nuts is associated with a reduced risk of heart disease. In the Adventist Health Study, people who ate nuts one to four times per week had a 25 percent reduction in risk of heart disease while those who ate nuts five or more [...]

Flavonoids positively impacted breast cancer resistance protein (BCRP)—an ABC transporter compound known to cause drug resistance in numerous diseases, including cancer and leukemia—according to a study from Kyoritsu University of Pharmacy and the Japanese Foundation for Cancer Research.
Researchers studied the effects of flavonoids on human leukemia K562 cells transduced with BCRP or fellow ABC transporter [...]

According to Business Insights, the market potential for flavonoids in the dietetic and nutritional supplement market is in excess of $862m for 2007, with annual increases of 12 per cent.

Foods rich in flavonoids — from apples and pears to dark chocolate and red wine — may help shield postmenopausal women from coronary heart disease, cardiovascular disease and stroke, a new study shows.
Flavonoids are antioxidant compounds, found in many plant-based foods, and have been hypothesized to protect the heart by reducing levels of low-density lipoprotein [...]

Dark chocolate may also boost the function of vital endothelial cells that line the inside of blood vessels, a new U.S. study suggests.
Cocoa is rich in a group of antioxidant compounds called flavonoids, which are also found in fruits and vegetables, wine and green tea. Research suggests that consumption of foods rich in flavonoids may [...]

An Agricultural Research Service (ARS) plant geneticist is trying to bring out the best in onions—their copious heart-healthy compounds, good-for-the-body antioxidants and soluble fiber—while still retaining what consumers love most about the veggie: its sweet, mildly sharp taste.
The scientist, Michael Havey of the ARS Vegetable Crops Research Unit at Madison, Wis., considers onions to be [...]

Flavonoids are one of the many classes of natural chemicals found in a variety of foods. People with the highest flavonoid blood levels have the lowest rates of coronary heart disease. This is considered one of the reasons why high fruit and vegetable consumption is associated with lower rates of heart disease, although it is [...]