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heart disease     
Dietary flavonoids lower heart disease and stroke risk by nearly twenty percent

Thursday, February 09, 2012 by: John Phillip
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This article is fruit vegatables and other proteains related article this is published by 29 feb 2012.
(NaturalNews) Heart disease and stroke will account for more than a third of all deaths annually, a number that continues to rise as dietary and lifestyle factors that contribute to these illnesses are made worse through a never ending barrage of advertising and marketing sleight of hand. Research published in the American Journal of Clinical Nutrition has found that consuming moderate amounts of food containing health-promoting flavonoids can provide antioxidant support to help lower the risk of heart attack or stroke by close to 20 percent.

The compounds found in a wide range of plant foods, including many fruits, vegetables, nuts, dark chocolate, tea and red wine fights systemic inflammation and protects the body's cellular