Written by Chrystal Moulton, Science Writer. Participants in the chicory group had a significantly longer time to exhaustion compared to the placebo (men= 8.3% increase, women= 12.2% increase; P<0.001). (more…)
Written by Harold Oster, MD. Results suggest that increased flavonoid intake is associated with lower mortality in patients with hypertension. (more…)
Written by Taylor Woosley, Staff Writer. Findings of this meta-analysis including 6 RCTs shows that flavonoid intervention improved muscle mass, muscle strength, and physical performance in sarcopenic participants. (more…)
Written by Taylor Woosley, Staff Writer. Subjects in the highest quartile of dietary flavonoid intake had a 37% (OR [95% CI], 0.63 [0.43–0.92]) lower odds of extensive AAC compared to those in the lowest quartile of dietary flavonoid intake. (more…)
Written by Taylor Woosley, Staff Writer. Results of the study using data from the MEAL study show that a significant difference was found in the dietary intake of anthocyanins between individuals with normal and impaired cognitive function (57.03 ± 54.79 mg/d vs. 41.14 ± 44.18 mg/d, respectively). (more…)
Written by Joyce Smith, BS. This study investigated associations between biomarker-estimated flavanol intake and blood pressure and other cardiovascular disease risk markers. (more…)
Written by Jessica Patella, ND. This study demonstrated that consuming a mixture of flavonoid rich berries maintained or improved cognitive performance up to six hours post consumption. (more…)
Written by Joyce Smith, BS. Twenty years of consuming small amounts of flavonoid rich foods such as apples, berries and tea doubled and even quadrupled the risk of developing Alzheimer’s disease (AD) and Alzheimer’s disease related dementias (ADRD) compared to consuming higher amounts of flavonoid rich foods. (more…)
Written by Joyce Smith, BS. A two-week supplementation of flavonoids significantly increased plasma levels of circulating gut-derived polyphenols in exercising participants. (more…)
Written by Joyce Smith, BS. Compared to the consumption of milk chocolate, the daily intake of flavonoid –rich chocolate significantly prevented DNA damage and improved the integrity of the nucleus in the buccal endothelial cells of the eighty-four participating young Mexican volunteers. (more…)
Written by Greg Arnold, DC, CSCS. Twelve weeks of supplementation with onion peel extract and quercetin significantly improved weight, body mass index, waist and hip circumference, and total body fat in participating obese subjects compared to control. (more…)
Written by Joyce Smith, BS. A combination treatment of silibinin with cisplatin or carboplatin was significantly more effective in treating prostate cancer than cisplatin or carboplatin when used alone. (more…)
Written by Greg Arnold, DC, CSCS. A review of tea and cardiovascular disease research showed that those with the highest intake of flavonols from tea (34 mg per day) had a 20% reduced risk of cardiovascular disease compared to the lowest intakes from tea (les than 2 mg per day). (more…)
Written by Greg Arnold, DC, CSCS. Increased intake of flavonoids (found in foods such as tea, apples, and pears) showed a significant reduction in the risk of type II diabetes. (more…)
Written by Greg Arnold, DC, CSCS. Researchers found a 62% decrease in a marker of inflammation in a group given vitamin C and quercetin compared to placebo group. (more…)
Written by Greg Arnold, DC, CSCS. In a study with mice on a high fat diet and fed quercetin, there was a 17% reduction in blood sugar and 4% reduction in blood pressure over a control group. (more…)
Written by Marcia J. Egles, MD. (more…)
Written by Greg Arnold, DC, CSCS. Six studies of 111,067 patients found that those with the high intake of flavonols had a 20% reduced risk of stroke compared to those with the lowest intake. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Flavonoids in green tea slowed the development of a marker for Huntington’s disease. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. This double blind, randomized, crossover study demonstrates how quercetin supplementation reduced systolic blood pressure in 22 stage 1 hypertensive patients. This reduction decreases death from stroke by 14% and death from cardiac heart disease by 9%. (more…)
