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Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: review of recent findings.

​Eating diets rich in flavonoids, such as anthocyanins and flavan-3-ols, may lessen the risk of developing cardiovascular diseases and type 2 diabetes.

This study evaluated the link between increased dietary exposure to flavonoids and the incidence of cardiovascular disease and type 2 diabetes. Researchers at the National University of Singapore reviewed data and evidence obtained from eligible studies.

The team of investigators found a low incidence of type 2 diabetes and cardiovascular diseases among regular consumers of dietary flavonoids, especially anthocyanins from berries and flavan-3-ols, from cocoa. The results of this study show consistent consumption of flavonoids from food sources may contribute to the prevention of cardiovascular diseases and type 2 diabetes.

Research Summary Information

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