Flavanols are a group of phytochemical compounds found in plant-based food sources and are one of the compounds found in “superfoods,” according to Nutrition and Health Info-Sheet from the University of California Davis. Some high flavanol foods are apples, cranberries, beans, broccoli, and kale. Some foods with high concentrations of some flavanols have been linked to reduced risk of certain cancers, cardiovascular disease, and diabetes, The University of California Davis reports. A new study published by the Shibaura Institute of Technology in Nutrients suggests that increased consumption of flavanols can contribute to the process where the body uses fat storage to generate heat reports Medical Xpress. One study from the American Academy of Neurology even found that consuming more flavanols could reduce the risk of developing Alzheimer’s and dementia. The Journal of Nutritional Science reports that flavanols have been found to be anti-inflammatory, anti-oxidative, and anti-carcinogenic, and some research shows that flavanols can help lower cardiovascular mortality rate and overall risk of chronic heart disease. And, according to the CDC, heart disease kills roughly 659,000 people per year in America. These findings can be a total game changer for anyone looking to improve their overall physical health or address specific health concerns using diet as a tool.