Flavonoids Reduce Lung Cancer Risk
Exciting new research shows that smokers may be able to reduce their risk of lung cancer by as much as 50% by increasing their intake of antioxidant flavonoids—epicatechin, catechins, quercetin and kaempferol—found in vegetables and tea.
UCLA researchers found that several types of flavonoids are associated with a reduced risk of lung cancers in smokers. Specifically, they found that:
• A 10 mg per day increase in epicatechin intake reduced the risk by 36%. Epicatechin is found in tea, chocolate, grapes and blueberries.
• A 4 mg increase in catechin intake reduced the risk by 51%. Tea is among the best sources.
• A 9 mg increase in quercetin intake reduced the risk by 35%. Quercetin is concentrated in the skins of fruits and vegetables. Apples and onions are especially good sources.
• A 2 mg increase in kaempferol intake reduced the risk by 32%. Good sources include tea, onions, kale, broccoli and leeks. (Cui, Y. et al. Cancer. May 15, 2008, 112(10): 2241-2248.)
The Anti-Aging Bottom Line: Although expert advice is clearly to avoid tobacco smoke altogether, the results suggest smokers could benefit from upping their intake of flavonoid-rich foods including vegetables, tea, red wine and soybeans.
QUICK TIP: According to Jean Carper, the flavonoids found in tea may help fight cancer, heart disease, weight gain and more. Learn More
Written exclusively for Stop Aging Now, the authority on anti-aging research, anti-aging nutrition, and anti-aging supplements.
