Flavonoids are a group of about 5000 compounds found ubiquitously in plant foods. In vitro and in vivo studies indicate that dietary flavonoids can influence the risk of a range of human diseases including cancer and coronary heart disease. Population studies have shown associations between flavonoid consumption and CHD risk. At the molecular level, flavonoids may contribute to CHD risk reduction by affecting LDL oxidation, fatty plaque and hypercholesteremia. Moreover, they are able to inhibit ROS formation and to protect genes that decrease cancer risk.
Recently, we have documented the profile of flavonoid intake in a representative sample of the Australian population. A better understanding of flavonoid intake dynamics will provide the basis for determining the importance of these compounds in chronic disease prevention. The next phase of this research is to collect longitudinal dietary data in the Australian population.
Related publications
- Somerset S, Johannot L. Dietary flavonoid sources in Australian adults. Nutrition and Cancer 2008;60(4):442-449
- Johannot L, Somerset S. Dynamics of flavonoid consumption in the Australian population. Public Health Nutrition 2006;9:1045-1054