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Over the last 10 years scientists has studied flavonoids and their antioxidant effects. They have been linked with reduced risks on several diseases ranging from cancer to cardiovascular diseases. They also inhibit oxidation by free radicals of low density lipoproteins. It is believed that their benefits come from their antioxidant effects.

A new study being 2007 suggested that the benefits from flavonoids come not just from their antioxidant effects, but from the compounds produced when the body tries to metabolize them. During this process the body produces uric acid and other enzymes. The increase in antioxidant capacity by the body comes from that uric acid. The enzymes produced eliminate mutagens and carcinogens. The flavonoids are because of this very valuable in cancer prevention. A recent study even proved that some flavonoids can protect the people who consumes them from lung cancer.

Flavonoids intake, has also being linked with reduced risk of strokes and others heart diseases. One mechanism that is believed helps fights these diseases is the ability of flavonoids to inhibit the aggregation of platelets in the blood. This is a what of reducing risk of heart disease. The isoflavones (flavonoids that come from soy foods) have the effect of lowering cholesterol and some other effects similar to estrogen.

Not only the flavonoids taken naturally with foods provide benefits, the ones that come as supplements provide the same and in some cases even more benefits too. A study made in Australia in 2008 found that a daily doses of 200 mg quercetin or epicatechin (two flavonoids) brought improvements in the endothelial function in just 4 weeks. 200 mg is about the same amount that you will get if you consume foods with flavonoids such as chocolate, tea, and onions.