April 25, 2013 by  
Filed under Health Blog

Increased intakes of vitamin B6 and riboflavin (B2) are associated with a 20% reduction in the risk of colorectal cancer, says a new study.

The study found that, increased intakes of riboflavin and vitamin B6 were associated with significant reductions in the risk of colorectal cancer with stronger associations for tumors in specific regions, and among infrequent alcohol drinkers, said the researchers.

“Vitamin B-6 and riboflavin are interrelated because flavin mononucleotide serves as a cofactor in the synthesis of pyridoxal-5?-phosphate,” explained the researchers.

Vitamin B-6 is a water-soluble nutrient found in foods such as meat, whole grain products, vegetables, bananas and nuts.

“Suboptimal status of vitamin B-6 or riboflavin leads to the accumulation of homocysteine, a metabolite strongly linked with colorectal cancer.”

You can read about the research here:


Yours In Great Health,
Sar Rooney BHSc., ND., DC., DASc., GDSc. (Hons), MATMS, MNHAA, MHATO
Naturopathic Medicine Practitioner, Lecturer, Researcher

Earth Medicine TM
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