Polish study says flavonoids in apples may help reduce the risk of colorectal cancer

Polish studies say that flavonoids in apples may help reduce the risk of colorectal cancer. The latest research from Polish scientists has shown that regular consumption of apples may reduce the risk of colorectal cancer. The results of the study were published in the latest issue of the European Journal Of Cancer Prevention. The research team compared 592 patients with colorectal cancer with 765 patients with other diseases who did not have colorectal cancer in the same hospital. The results found that patients with colorectal cancer eat an average of nine and a half apples per week, compared to Those who do not have colorectal cancer eat an average of 11 apples a week. The study found that eating one apple a day reduces the risk of colorectal cancer by 65%, while eating more than one apple a day reduces the risk of colorectal cancer by half. Eating other fruits or vegetables has no such effect on the risk of colorectal cancer. Researchers believe that the reason why apples have a lower risk of colorectal cancer may be due to the higher content of flavonoids in apples. Flavonoids are concentrated in apple peels and act as antioxidants, which can prevent molecules or free radicals from damaging human tissues, thereby inhibiting the occurrence of cancer and cell proliferation. Apple peels contain five times more antioxidants than pulp, so experts recommend not peeling apples. The World Cancer Research Foundation says their research shows that as long as some simple lifestyle changes are made, the risk of various types of cancer can be reduced by 30% to 40%, such as eating more fruits and vegetables, exercising regularly, and controlling weight Increase etc. http: //

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