FAQ
Log In
Sunday 11th December 2016
News
 › 
 › 

Heart disease risk 'cut' by onions

5th 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.


Share this page

Comments

There are no comments for this article, be the first to comment!


Post your comment

Only registered users can comment. Fill in your e-mail address for quick registration.

Your email address:

Your comment will be checked by a Healthcare Today moderator before it is published on the site.

M3 - For secure managed hosting over N3 or internet
© Mayden Foundation 2016