Home / Health / Study: Live longer by eating apples, drinking tea every day

Study: Live longer by eating apples, drinking tea every day



PERTH, Australia – One apple a day can keep the guy away – especially when enjoyed with a cup of hot tea. A new study shows that eating foods rich in flavonoids, a compound found in high concentrations in foods like apples and drinks like tea, lowers even the risk of death, especially among heavy drinkers and smokers.

Researchers at Edith Cowan University & # 39; s School of School of Medical and Health Sciences studied dietary data from more than 53,000 Danish citizens collected during 23 years. Dr. Nicola Bondonno, lead researcher in the study, said her team found that those who regularly ate flavonoid-rich foods saw a reduced risk of developing cancer and heart disease. This protective effect was the strongest for those at high risk of chronic disease due to smoking cigarettes and drinking more than two alcoholic drinks per day.

encourage the consumption of flavonoid-rich foods, especially in people at high risk of these chronic diseases, ”explains Dr. Bondonno in a statement. “But it is also important to note that flavonoid consumption does not counteract the increased risk of death caused by smoking and high alcohol consumption. The absolute best thing for your health is to quit smoking and reduce alcohol. ”

According to the study results, the recommended daily amount of flavonoids is 500 mg. Dr. Bondonno says it's best to enjoy a spectrum of foods that contain higher levels of flavonoids.

“It is important to consume a variety of flavonoid compounds found in various herbal foods and beverages. This is easily achieved through the diet: a cup of tea, an apple, an orange, 1

00 g of blueberries and 100 g of broccoli would provide a wide range of flavonoid compounds and over 500 mg of total flavonoids, ”she suggests.

As for why these foods can be so beneficial, Dr. Bondonno that flavonoids have anti-inflammatory effects and can improve blood vessel function.

The study is published in the journal Nature Communications.


Source link