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 Flavonoids, found in vegetables, fruits, and herbs, are potent antioxidant and anti-inflammatory compounds. Researchers from Korea and the United States analyzed the relationship between dietary intake of flavonoids and C-reactive protein (a marker of inflammation) in 8,335 adults. CRP levels tended to be high in women, older adults, African Americans, smokers, overweight subjects, and users of analgesic drugs. Higher consumption of vegetables and apples was related to lower CRP levels. Quercetin, kaempferol, daidzein, and genistein were among the specific flavonoids related to lower CRP levels. Chun OK. Journal of Nutrition, 2008;138:753-760. | ||
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