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Adequate intake of flavonoids from dietary sources may help guard against the development of stroke.
Eating diets rich in flavonoids, such as anthocyanins and flavan-3-ols, may lessen the risk of developing cardiovascular diseases and type 2 diabetes.
Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.
Low total and cardiovascular mortality risk is associated with high intake of dietary flavonoids, particularly flavonones and flavonols.
Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.
High dietary ingestion of flavonoid-containing foods may reduce the odds of dying from cardiovascular disorders and other chronic diseases.
Habitual intake of flavonoid-rich foods, such as citrus fruits, may lower the odds of suffering from depression in middle-aged and older women.