When Dutch scientists studied the eating patterns of 805 men ages 65 to 84, they discovered that those who consumed the most bioflavonoids specifically from tea, onions, and apples were less likely to die from a heart attack than those who ate less. The more bioflavonoids the men consumed, the lower their risk of heart attack. In another study from the Netherlands, researchers gathered health and dietary information from 552 men ages 50 to 69. Fifteen years later, during follow-up examinations, the researchers found that those who consumed a high amount of bioflavonoids mostly from black tea had a 73 percent lower risk of stroke than those with a low intake. Bioflavonoids appear to reduce the risk of cardiovascular disease by making small blood cells called platelets less sticky, explains Joe Vinson, Ph.D., professor of chemistry at the University of Scranton in Pennsylvania.
Sticky platelets can cause blood clots that ultimately result in heart attacks.
These multitalented pigments also show some promise in cancer prevention, according to Dr. Middleton. So far, the evidence comes from animal and laboratory studies in which bioflavonoids were used. It s extraordinary. Cataract prevention is another area where bioflavonoids , particularly quercetin , may help. When cataracts develop, obscuring normal vision, substances called sugar-protein complexes are deposited on the lens of the eye.