Flavonols, which are found in high quantities in apples, broccoli and tomatoes, for example, and are particularly known for their antioxidant properties, not only reduce the overall risk of premature death, but also the risk of death associated with Alzheimer’s disease, cancer and cardiovascular disease.
A new study involving experts from the Second Affiliated Hospital of Anhui Medical University in China examined the association between dietary intake of flavonols and all-cause and cause-specific mortality. The results are published in the English-language journal “Scientific Reports”.
What are Flavonols?
Flavonols are natural components of plants and play an important role in the color of many flowers. For example, onions, apples, pears, broccoli, tomatoes, spinach and tea contain larger amounts of the healthy flavonols that are also found in herbs such as parsley and thyme.
Where did the evaluated data come from?
For their study, the researchers used updated follow-up data from the National Health and Nutrition Examination Survey (NHANES) and a large, nationally representative sample of adults in the USA. In total, data from 11,679 participants who were at least 20 years old were taken into account.
Flavonol intake was estimated based on participants’ reports of foods consumed within a 24-hour window. The team tried to assess the intake of total flavonol, isorhamnetin, kaempferol, myricetin and quercetin.
Using various regression models, the overall mortality risk and the cause-specific mortality risk were finally determined, the researchers explain.
According to the team, there was a positive connection between the total intake of flavonols and all-cause mortality, mortality from cardiovascular diseases and cancer-specific mortality.
The intake of isorhamnetin and kaempferol reduced all-cause mortality and cancer-specific mortality, while myricetin reduced all-cause mortality, Alzheimer’s-related mortality and cardiovascular disease mortality.
Taking quercetin reduced all-cause mortality, cancer-specific mortality and mortality from cardiovascular diseases, the experts report.
Also read:
- Flavonoids – the plant’s medicines
- Antioxidant flavonols in foods protect thinking
- Alzheimer’s disease: Can dietary flavonols reduce the risk?
Overall, the results of the study show that increased dietary intake of flavonols can reduce the risk of all-cause mortality, Alzheimer’s disease mortality, cancer-specific mortality and mortality from cardiovascular disease.
According to the researchers, this is probably due to the anti-tumor, anti-inflammatory and antioxidant properties of the flavonols. (as)
