{"id":10132,"date":"2019-11-05T15:51:19","date_gmt":"2019-11-05T15:51:19","guid":{"rendered":"https:\/\/nutrishield.com\/?p=10132"},"modified":"2020-06-09T15:42:11","modified_gmt":"2020-06-09T14:42:11","slug":"plant-flavonoids-help-prevent-cancer-and-heart-disease","status":"publish","type":"post","link":"https:\/\/staging.nutrishield.com\/?p=10132","title":{"rendered":"Plant flavonoids help prevent cancer and heart disease"},"content":{"rendered":"
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Study reveals powerful health-protective fruit and vegetable nutrients <\/strong><\/h2>\n

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One obvious way to live healthier for longer is to avoid heart disease and cancer. <\/strong><\/p>\n

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The Edith Cowan University in Australia just issued an analysis of the diets of more than 53,000 Danish people over a 23-year period. They found that people who regularly ate foods rich in flavonoids<\/strong> had a significantly lower risk of dying from heart disease or cancer. The protective effect was even strong for those who smoked or drank too much.<\/p>\n

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This article was written by Colin Rose, a Senior Associate Member of the Royal Society of Medicine, who has been writing on science for 40 years.<\/em><\/p>\n

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Flavonoids and carotenoids \u2013 anti-oxidant and anti-inflammatory<\/h3>\n

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Flavonoids<\/strong> are a group of plant compounds found in fruits and vegetables that confer health benefits through their antioxidant and anti-inflammatory effect. This improves blood vessel function \u2013 hence the reduction of heart attack risk.<\/p>\n

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A sub-group of flavonoids \u2013 the carotenoids<\/strong> like lycopene, lutein and beta carotene \u2013 also help ensure normal \u2018cell signalling\u2019. Cells need to signal or communicate their boundaries to prevent encroaching on neighbouring cells. If this communication breaks down, it can lead to cancer.<\/p>\n

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It is particularly helpful that the analysis was able to measure the daily level of flavonoids that create the protective effect and the lowest risk of heart disease and cancer.<\/p>\n

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That protective level was 500 mg of total flavonoids. <\/strong><\/p>\n

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The many flavonoids<\/h3>\n

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Flavonoids are as important to health as vitamins and minerals. There are a substantial number of flavonoids (which are in turn a class of plant compounds called polyphenols), including:<\/p>\n

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Flavonones<\/strong><\/h4>\n

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Found in eg. grapefruits, lemons, oranges.<\/p>\n

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Anthocyanidins<\/h4>\n

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Found eg. in strawberries, raspberries, blueberries, cherries, red wine.<\/p>\n

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Flavones<\/h4>\n

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Found in eg. peppers, celery, apples, parsley<\/p>\n

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Isoflavones<\/h4>\n

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Found in especially in soy. Particularly strong anti-cancer properties. And act as plant oestrogens.<\/p>\n

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Flavo<\/strong>nols<\/h4>\n

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Found eg. in onions, kale, broccoli, leeks, grapes<\/p>\n

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Flava<\/strong>nols<\/h4>\n

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Different from flavonols, this class of flavonoid includes the catechins in green tea. Dark chocolate contains cocoa flavanols.<\/p>\n

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Carotenoids<\/h4>\n

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Colourants in the skins of plants.<\/p>\n

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Lycopene<\/strong> is the red in the skin of tomatoes.<\/p>\n

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Lutein<\/strong> is in leafy green and yellow vegetables and egg yolks.<\/p>\n

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Beta carotene<\/strong> is in carrots, peppers, apricots.<\/p>\n

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Getting 500mg a day of flavonoids<\/h4>\n

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The food chart at the end of this article answers the question of exactly how to get 500mg of flavonoids a day. It is based on a combination of the Mediterranean Diet<\/strong> and the DASH Diet<\/strong>\u00a0\u2013 the latter stands for\u00a0D<\/strong>ietary\u00a0A<\/strong>pproaches to\u00a0S<\/strong>top\u00a0H<\/strong>ypertension.\u00a0<\/p>\n

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It\u2019s called the MIND<\/strong> Diet<\/strong> because, in addition to incorporating the foods that best protect against heart disease, stroke, and cancer, it also includes foods and nutrients that help reduce the risk of Alzheimer\u2019s.<\/p>\n

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Flavonoids also protect against dementia<\/h3>\n

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The brain is a fatty organ \u2013 and researchers have shown that oxidation of the fats which form protective sheaths round neurons in the brain is a contributory cause of dementia. This oxidation is also known as
\"free radical damage\".<\/p>\n

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Anti-oxidants counteract this oxidation and help prevent and slow that damage.<\/p>\n

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Inflammation in the brain is another contributory cause. So anti-inflammatory nutrients like flavonoids can help prevent inflammation damage.<\/p>\n

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Other research shows that carotenoids also help prevent the formation of the beta amyloid plaques and tangles that degrade neuron brain cells and characterise an Alzheimer\u2019s brain.<\/p>\n

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Furthermore, the MIND Diet is also a natural immune system booster. It\u2019s high in vitamins and minerals like vitamins A, C and D and zinc, plus Omega 3, as well as flavonoids and carotenoids. All of these nutrients strongly support the immune system.<\/p>\n

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The best of the best food plan<\/h3>\n

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Even the MIND Diet can be improved, by including the best from the Japanese diet (like green tea and soy isoflavones) and one or two other nutrients \u2013 notably curcumin from the curry spice turmeric.<\/p>\n

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Recent research shows that curcumin may help prevent the accumulation of plaques that build up in the brains of Alzheimer\u2019s patients \u2013 and which interfere with communication between brain cells.<\/p>\n

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Indeed, curcumin activates hundreds of genes that are anti-inflammatory and neuro (brain) protective.<\/p>\n

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Add a multi-nutrient supplement<\/h4>\n

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Finally, you\u2019ll notice that the food plan includes a multi-nutrient supplement called NutriShield<\/strong>. Because, if you\u2019re trying to get all the nutrients you need, at the level you need, by eating only regular food, you may find it difficult.<\/p>\n

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That\u2019s because the number of daily portions of fruits and vegetables in the MIND studies is considerably higher than a simple 5-a-day recommendation.<\/p>\n

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Both the American Cancer Society<\/em> and University College London<\/em> have concluded that the ideal intake is\u00a09-10 portions of fruits and vegetables<\/strong>\u00a0a day \u2013 plus 2-3 portions of oily fish a week.<\/p>\n

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At these levels, your intake of vitamins, minerals and flavonoids and other nutrients ensures that your blood chemistry becomes seriously protective against age-related illness generally.<\/p>\n

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NutriShield<\/strong> fills in the gap between an ideal and a realistic diet that most people can manage. It includes vitamins, minerals, 500 mg in total of mixed flavonoids, Omega 3, CoQ10 and glucosamine.<\/p>\n

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You can download the best of the best food plan free\u00a0here<\/a>. \u00a0https:\/\/nutrishield.com\/wp-content\/uploads\/2018\/03\/CR-News-Food-table.pdf<\/a><\/p>\n

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This article was written by Colin Rose, a Senior Associate Member of the Royal Society of Medicine, who has been writing on science for 40 years.<\/strong><\/p>\n

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If you found this article helpful and believe it can help others who are concerned to help prevent heart disease, cancer and dementia<\/strong>, then please share it. You can also follow me through the icons below.<\/p>\n

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[DISPLAY_ACURAX_ICONS]<\/p>\n

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Register now for a free monthly e-newsletter on the latest in nutrition and health research.<\/h4>\n

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Dr Paul Clayton designed NutriShield as a comprehensive health supplement with OPTIMUM levels of essential nutrients. See more detail elsewhere on this site or click on the button.<\/p>\n

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Dr Paul Clayton's best-selling book Health Defence<\/em><\/strong> is available from booksellers.<\/p>\n

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Read it here online<\/a> or see the website www.healthdefence.com<\/a> for excerpts and links to buy direct from the publisher.<\/p>\n

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See online here for delicious recipes from the Health Defence Cookbook<\/strong><\/em> incorporating healthy foods featuring in a Mediterranean Diet.<\/p>\n

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References<\/h4>\n

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Flavonoid intake is associated with lower mortality in the Danish Diet Cancer and Health Cohort<\/strong>: Nicola P. Bondonno, Frederik Dalgaard, Cecilie Kyr\u00f8, Kevin Murray, Catherine P. Bondonno, Joshua R. Lewis, Kevin D. Croft, Gunnar Gislason, Augustin Scalbert, Aedin Cassidy, Anne Tj\u00f8nneland, Kim Overvad, Jonathan M. Hodgson.\u00a0\u00a0Nature Communications<\/em>, 2019; 10 (1) DOI:\u00a010.1038\/s41467-019-11622-x<\/p>\n

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https:\/\/lpi.oregonstate.edu\/mic\/dietary-factors\/phytochemicals\/flavonoids<\/p>\n

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Protection by Flavanol-Rich Foods Against Vascular Dysfunction and Oxidative Damage: 27th Hohenheim Consensus Conference.<\/strong>\u00a0 Helmut Sies,\u00a0Peter C.H. Hollman,\u00a0Tilman Grune,\u00a0Wilhelm Stahl,\u00a0Hans K. Biesalski,\u00a0Gary Williamson;\u00a0 Advances in Nutrition<\/em>, Volume 3, Issue 2, March 2012, Pages 217\u2013221<\/p>\n

<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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