A new New Zealand study finds that foods such as green tea and red wine can help reduce the incidence of colds.

A new study by Dr. Andrea Barakhois, a researcher at the University of Auckland in New Zealand, and her colleagues found that frequent intake of flavonoid-rich foods such as green tea, apples, blueberries, red wine and onions significantly reduced the risk of colds and coughs. Adults who regularly eat flavonoid-rich foods have a 33% lower risk of colds or upper respiratory tract infections than adults who do not eat such foods, and they also take fewer sick leave.

Studies have found that most adults catch a cold two or three times a year. The main symptoms of a cold are sore throat, cough and headache. Experts say that flavonoids have anti-viral, anti-inflammatory and anti-oxidative effects, which help enhance immunity and reduce the incidence of colds and coughs. Experts recommend drinking green tea regularly and eating enough vegetables and fruits of various colors every day to ensure adequate intake of flavonoids and prevent colds.