date:Oct 23, 2012
grapefruits, tea, grapes, strawberries, onions and cooked greens, were the top contributors to total flavonoid intake among the participants.
The results support public health recommendations and guidelines from organizations such as the American Institute for Cancer Research to consume a more plant-based diet, Steck said. In particular, consuming more flavonoid-rich foods may be beneficial for those people who are at increased risk for cancer, such as smokers.