Heart disease risk 'cut' by onions5th November 2007
A new study has revealed that consuming food containing flavonoids can lessen early indications of heart disease.
Scientists from the Institute of Food Research team paid special attention to a compound known as quercetin. This is contained in food such as onions and some drinks, including red wine and tea.
The compounds were found to act as a preventative measure against inflammation, which can cause arteries to thicken. Researchers saw that by eating a small amount - 100g to 200g of onions - had a significant impact on inflammation.
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Title: Heart disease risk 'cut' by onions
Author: Jess Laurence
Article Id: 4668
Date Added: 5th Nov 2007