Flavonoids and diabetes mellitus type 2:
Flavonoids are powerful antioxidants. The relationship between dietary intake of flavonoids (which includes flavonols, flavones, flavanones, flavan-3-ols, and anthocyanins) on the risk of type 2 diabetes was examined. Wedick and colleagues found that higher intakes of anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables, including purple cabbage, beets, blueberries, cherries) were significantly associated with a lower risk of type 2 diabetes. Specifically, eating ≥2 servings per week of blueberries was associated with a 23% reduction in the risk of type 2 diabetes compared to eating <1 servings per month. Consumption of apples/pears at ≥5 servings per week, compared to <1 servings per month, was also associate with a 23% reduction in the risk of type 2 diabetes. Results suggest that a higher consumption of anthocyanins and anthocyanin-rich fruit is linked with a lower risk of type 2 diabetes. (34)