Flavonoids are compounds found in foods such as tea, chocolate, red wine, fruit, and vegetables that have been associated with a reduced risk of death from cancer and some cardiovascular-related diseases. A new study that followed 1,063 elderly women for five years found that those with the highest intake of flavonoids were over 30% less likely to die from any cause over the course of the study than the participants with the lowest flavonoid intake. American Journal of Clinical Nutrition, April 2015