Quercetinprotects us from colon cancer

September 11, 2009

Researchers from the University of Aberdeen, Ireland's National Cancer Registry and the University of Ottawa state that increased intakes of Flavonols in general were associated with a 40% reduction in the risk of developing colorectal cancer. More specifically, an increased intake of the antioxidant Quercetin may reduce the risk of developing cancer of the colon by 50 % says a new study. The researchers performed a case-control study involving 264 people with confirmed colorectal cancer comparing them to 408 healthy, cancer-free controls. “We concluded that Flavonols, specifically Quercetin, obtained from non-tea components of the diet may be linked with reduced risk of developing colon cancer,” concluded the researchers. Flavonols are found in onions and leeks, cherry tomatoes and broccoli, apples, green tea, blueberries, and black grapes. The study is published online ahead of print in the British Journal of Nutrition.