Exploring the Power of Flavonoids: The Latest Research, Health Benefits and Practical Applications

A growing body of evidence demonstrates the importance of bioactive compounds for optimal health. This includes flavonoids, the most abundant and researched class of polyphenols, a group of phytochemicals, which demonstrate important anti-inflammatory and cholesterol-lowering effects. In fact, a new prospective cohort study recently found that habitual intake of flavonoid-rich foods, specifically tea, blueberries, red wine and peppers, was associated with a reduction in all-cause mortality. With a new report from the National Academies of Sciences, Engineering, and Medicine noting that premature death is at an all-time high post pandemic, the time is now to elevate the importance of higher intakes of plant-based foods and beverages rich in bioactive compounds.

Health professionals play an important role in translating the latest health and nutrition research into practical recommendations for clients and patients. Join Aedin Cassidy, PhD, Chair of Nutrition & Preventive Medicine and Director of the Interdisciplinary Research Institute for Global Food Security, Queen’s University, Belfast, Ireland and Malina Malkani, MS, RDN, CDN, nutrition expert and best-selling author, as they highlight new research on the distinct benefits of eating more flavonoid-rich foods and beverages, take a closer look at the importance of incorporating flavonoid-rich foods into a healthy dietary pattern, and arm health professionals with practical solutions to seamlessly integrate these foods into meals and snacks.