More Flavors, More Protection

By Kelley Herring 
The sharp bite of red onion. The finish of your favorite Pinot Noir. The astringency of your cup of green tea. All three have something in common: flavonoids.

The health benefits of this vast group of compounds has been the subject of extensive studies. The results? Most studies show a significant inverse link between flavonoid consumption and the risk of heart disease and diabetes.

There are many ways in which flavonoids work their tasty magic. They:

• Halt the oxidation of LDL (bad) cholesterol

• Reduce the potential for a dangerous blood clot

• Improve the function of red blood cells

• Help reduce inflammation

So don't shy away from potent flavors. In general, the stronger the flavor, the more flavonoids a food contains... and the more protection it offers.
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This article appears courtesy of Early to Rise [Issue #2213, 11-30-07], the Internet's most popular health, wealth, and success e-zine. For a complimentary subscription, visit http://www.earlytorise.com/.