Fruits, vegetables and teas may protect smokers from lung cancer
May 30, 2008 | Source: KurzweilAI
UCLA cancer researchers have found that smokers who ingested high levels of natural chemicals called flavonoids in their diet (from fruits, vegetables and tea) had a lower risk of developing lung cancer than other smokers.
Flavonoids are water-soluble plant pigments that have antioxidant and anti-inflammatory properties, both of which can counteract damage to tissues.
The flavonoids that appeared to be the most protective included catechin (strawberries and green and black teas), kaempferol (Brussels sprouts and apples), and quercetin (beans, onions and apples).
The antioxidant properties found in the flavonoids may work to counteract the DNA-damaging effects of tobacco smoking, explaining why they affected the development of lung cancer in smokers but not in non-smokers.