Fondness for flavonoid-rich foods may lower the odds of suffering from premature deaths arising from complications of hypertension in men and women.
This study explored the link between dietary intake of flavonoids and death rates in patients with hypertension. Researchers monitored the eating patterns and mortality records among 6,110 hypertensive patients.
Researchers noticed low death toll among participants on high flavonoid diets. This study suggested that individuals with hypertension who want to cut down their mortality risk should incorporate flavonoid-containing foods to their diets.