Flavonoids Reduce Lung Cancer Risk

Exciting new research shows that smokers may be able to reduce their risk of lung cancer by as much as 50% by increasing their intake of antioxidant flavonoids—epicatechin, catechins, quercetin and kaempferol—found in vegetables and tea.

UCLA researchers found that several types of flavonoids are associated with a reduced risk of lung cancers in smokers. Specifically, they found that:

•    A 10 mg per day increase in epicatechin intake reduced the risk by 36%. Epicatechin is found in tea, chocolate, grapes and blueberries.

•    A 4 mg increase in catechin intake reduced the risk by 51%. Tea is among the best sources.

•    A 9 mg increase in quercetin intake reduced the risk by 35%. Quercetin is concentrated in the skins of fruits and vegetables. Apples and onions are especially good sources.

•    A 2 mg increase in kaempferol intake reduced the risk by 32%. Good sources include tea, onions, kale, broccoli and leeks. (Cui, Y. et al. Cancer. May 15, 2008, 112(10): 2241-2248.)

The Anti-Aging Bottom Line: Although expert advice is clearly to avoid tobacco smoke altogether, the results suggest smokers could benefit from upping their intake of flavonoid-rich foods including vegetables, tea, red wine and soybeans.

QUICK TIP: According to Jean Carper, the flavonoids found in tea may help fight cancer, heart disease, weight gain and more. Learn More

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Written exclusively for Stop Aging Now, the authority on anti-aging research, anti-aging nutrition, and anti-aging supplements.