Micronutrients & recovery
Higher dietary intake of six specific flavonoid classes (flavonols, anthocyanidins, proanthocyanidins, flavones, flavanones, and flavan-3-ols) is inversely associated with the risk of cardiovascular disease (CVD).
To support cardiovascular health, aim for a diet rich in foods containing flavonoids. This includes fruits, vegetables, tea, and red wine. Specific classes like flavonols (found in onions, kale), anthocyanidins (berries), and flavan-3-ols (cocoa, tea) are linked to lower CVD risk. You do not need to track specific milligrams, but ensuring variety in plant-based foods is key.
The present systematic review suggests that the dietary intakes of six classes of flavonoids, namely flavonols, anthocyanidins, proanthocyanidins, flavones, flavanones and flavan-3-ols, significantly decrease the risk of CVD.
Why this rating
High-quality systematic review and meta-analysis of 14 prospective cohort studies with large sample sizes.
Source
Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies
Xia Wang et al. · British Journal Of Nutrition · 2013
DOI 10.1017/s000711451300278x
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