Flavonoids, cancer

A recent study shows that flavonoids, biological compounds found in more than 4,000 fruits and vegetables, seem to inhibit the growth of cancer. These compounds are often pigments and occur in high concentrations in all fruits, but especially citrus fruits, purple berries, and apples, as well as vegetables.

The study focused on the 22 flavonoids found naturally in orange and tangerine juice. Researchers found the flavonoids studied to be protective against lung cancer, prostate cancer and malanoma cells.

According to Dr. Ringer of the American Cancer Society, the findings “further reinforce that flavonoids are an important class of chemo-protective compounds which are beneficial in lowering the risk for certain cancers and cardiovascular disease.”

There is significant epidemiological evidence to show that a diet rich in fruits and vegetables can lower cancer risk.

Source: Current Medicinal Chemistry 2001;8(2):135-153.