Blueberries and Strawberries Help Women Fight Heart Disease

Harvard researchers followed about 100,000 women for nearly 20 years and found those who ate several servings of blueberries and strawberries every week lowered their chances of a heart attack by 32 percent.

Eating blueberries and strawberries more than three times a week reduces the risk of heart attack, says researchers.

Blueberries and strawberries have high levels of compound called Flavonoids (or bioflavonoids). The flavonoids have beneficial effects on human health as they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.

Here are other good food sources of Flavonoids:

Apples (flavonoids are in the skin)
Blueberries
Broccoli
Cabbage
Capers
Chocolate (dark, not milk) and cocoa
Onions
Strawberries
Red grapes
Red wine
Tea (all kinds)