Flavonol intake may reduce the risk of stroke in men and women

Flavonols are compounds commonly found in plants and fruits such as grapes, broccoli, and teas, which have been proven to provide strong antioxidant and health related benefits. In populations where flavonol intake is substantial, the occurrence of stroke and cardiovascular disease is significantly lower. Published in the Journal of Nutrition (January 2010), an analysis compared the results of 6 studies involving 111,067 persons who were followed for 6-28 years. The research showed a strong relationship between high flavonol intake and low nonfatal and fatal strokes. These results help to support the need for flavonol intake and supplementation to prevent and reduce the risk of cardiovascular related incidences.

To read this study: http://jn.nutrition.org/cgi/content/abstract/jn.109.116632v1

Vitamin B6 and Heart Health

High blood levels of homocysteine have been associated with cardiovascular disease. A new study in humans, published in the American Journal of Clinical Nutrition, found that higher blood levels of the active form of vitamin B6 (pyridoxal-5’-phosphate or PLP), may reduce cardiovascular disease risk other than by just reducing blood homocysteine. As levels of PLP increase, an inflammatory protein (CRP) and a marker for oxidative stress decline, both of which may indicate a reduced risk for cardiovascular disease.


For more information on this topic, please visit:
http://www.ajcn.org/cgi/content/abstract/91/2/337