Flavonoids in the prevention of chronic diseases
Like carotenoids, polyphenols are among the estimated 60,000 secon-dary phytochemicals that help plants defend against pests and also serve as coloring, flavoring or fragrance agents. Polyphenols are broadly classified as phenolic acids and flavonoids (pigments), which are mainly found in fruits and drinks derived from plants, such as fruit juices, tea, coffee, cocoa and red wine, but also in vegetables, cereals and chocolate. Since polyphenols are present in large num-bers in many foods and are involved in different biological processes, studying them is complex. According to current research, polyphenols may contribute to the prevention of chronic diseases; however, the evidence available to date is not sufficient enough to derive concrete intake recommen-dations in general or for specific populations with specific disease risks.
Aiming for quality: the scientific peer review process
Before a scientific assertion is made public it should be scrutinized for credibility. Has the scientist drawn justifiable conclusions, based on the data available from sound scientific research? The peer review process is a form of scientific quality control, where scientists open their research to the scrutiny of other experts in the field. By reviewing and criticizing each other’s work, scientists aim to ensure that only original and sound research is pub-lished and recognized.
According to a new US review, elevated blood concentrations and intakes of magnesium may decrease the risk of developing cardiovascular disease by 30 %.
Saudi Arabian women with low blood vitamin D concentrations may have a significantly higher risk of developing breast cancer, a new study reports.
