Researchers team at the South Dakota State University did a study with the results published in the journal Cancers to determine how flavonoids may prevent colon cancer.
What they found is that flavonoids begin to break down once they enter the intestines at which time gut bacteria reduce them further into metabolites when they enter the colon. One of these metabolites is the molecule 2,4,6-THBA.
How did
2,4,6-THBA interact with colon cancer cells? Senior study author Jayarama Gunaje, Ph.D., observes: “The flavonoid metabolite likely has two ways of helping to prevent cancer. The first way is that by slowing the rate of cell division, 2,4,6-THBA gives immune cells a chance to locate and destroy the cancer cells.”
“The second way that 2,4,6-THBA likely helps to prevent cancer is that by slowing cell division, it gives the cell more time to repair any damage t
o its DNA. Damage to DNA is how mutations occur, which raises the risk of cells growing out of control and starting tumors.”
What are some dietary sources of flavonoids? Well, actually dietary flavonoids are naturally occurring in fruit, vegetables, chocolate, and beverages like wine and tea. Here are some stellar examples: citrus fruit, citrus fruit juices, berries, red wine, apples, legumes, red cabbage, onions, kale, parsley, red wine, and dark chocolate.
So, if you’re interested in keeping free radicals at bay, eating a high nutrient plant based diet would help, especially raw juices on a daily basis. When you’re limited in time, try these two powders which are full of a variety of healthful plants for a great flavonoid boost. (Click on the images.)