Bean Flavonols for Breast Cancer

LegumesLegumes provide antioxidant flavonols that reduce breast cancer incidence, when eaten as part of the daily diet.

In a study including over 90,000 women, higher intake of legumes, which include peas, lentils and beans, was associated with lower breast cancer incidence. Scientists believe the flavonol compounds act as antioxidants reducing inflammation and microbial growth.

Aim for 1/2 cup cooked legumes per day to increase your flavonol intake.

 

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