Eating flavonoid-containing vegetables may help reduce risk of liver cancer, according to a new study published in the March 19, 2008 issue of Cancer Causes Control.
The study found flavone intake mostly from spinach and peppers was inversely associated with viral or non-viral hepatocellular carcinoma.
Lagiou P from the University of Athens and colleagues meant to examine [...]

Grape seed extract contains a special class of water-soluble bioflavonoids known as proanthocyanidins. Studies have shown the antioxidant activity of these specific bioflavonoids is 20 to 50 times greater than Beta-Carotene or Vitamins C and E at scavenging specific free radicals. By nourishing blood vessel walls and performing other renewing functions, grape seed extract helps [...]

The antioxidant activity of flavonoids from banana (Musa paradisiaca) was studied in rats fed normal as well as high fat diets.
Concentrations of peroxidation products namely malondialdehyde, hydroperoxides and conjugated diens were significantly decreased whereas the activities of catalase and superoxide dismutase were enhanced significantly. Concentrations of glutathione were also elevated in the treated animals.
Department of [...]

Animal tests have shown acrylamide to be a carcinogen, and a recent study conducted by the National Food Institute, Technical University of Denmark, has shown a positive association between acrylamide and breast cancer in humans.
“Acrylamide is formed during the preparation of many ordinary foods. It is therefore important both for consumers and the food industry [...]