Flavonoids

Flavonoids are a group of plant metabolites thought to provide health benefits through cell signalling pathways and antioxidant effects. These molecules are found in a variety of fruits and vegetables. They are polyphenolic molecules containing 15 carbon atoms and are soluble in water. They consist of two benzene rings connected by a short three carbon chain. One of the carbons in this chain is connected to a carbon in one of the benzine rings, either through an oxygen bridge or directly, which gives a third middle ring. The flavonoids can be divided into six major subtypes, which include chalcones, flavones, isoflavonoids, flavanones, anthoxanthins and anthocyanins. Many of these molecules, particularly the anthoxanthins give rise to the yellow color of some petals, while anthocyanins are often responsible for the red color of buds and the purple-red color of autumn leaves.
See also :

• Isoflavones
• Rutin
• Quercetin
• Anthocyanins
• Diosmin
• Hesperidin
• Chrysin
• Kaempferol
• Apigenin
• Luteolin
• Catechin
• Naringenin
• Silymarin
• Delphinidin

The flavonoids consist of 6 major subgroups: chalcone, flavone, flavonol, flavanone, anthocyanins and isoflavonoids.Together with carotenes, flavanoids are also responsible for the coloring of fruits, vegetables and herbs. Good sources of flavonoids include all citrus fruits, berries, ginkgo biloba, onions (particularly red onion), parsley, pulses, tea (especially white and green tea), red wine, seabuckthorn, dark chocolate, tomatoes, Pears, Apricots, Blueberries, raspberries as well as strawberries, Dark beans and pinto beans, Cabbage, almonds, Apples. all flavonoids share a common chemical structure: C6-C3-C6. flavonoids can be further distinguished: flavonols, flavones, isoflavones, flavanones, anthocyanidins, and flavanols

Special Precautions of Flavonoids :

• The only flavonoid shown to have negative side-effects in humans is catechin; large doses may cause fever, anemia and hives, but these symptoms are ameliorated once catechin supplementation is discontinued. Flavonoids often work in conjunction with vitamin C; large amounts can help improve the absorption of vitamin C in the body.Flavonoids may interact with some drugs used to treat shingles and chickenpox, such as acyclovir. Patients taking these drugs should consult with a licensed health care provider before taking flavonoid supplements. As always, patients should speak with a licensed health care practitioner before taking flavonoids or any other dietary supplements or herbal remedies.
• In vitro and in vivo laboratory data point to chemoprotective effects of flavonoids on colorectal cancer. However, there has been limited epidemiologic research on the dietary intake of flavonoids and risk of Colon Cancer.
• See also precautions isoflavones.

The benefits of Flavonoids are:

• Flavonoids, also referred to as bioflavonoids, are polyphenol antioxidants found naturally in plants. Flavonoids are plant nutrients that when consumed in the form of fruits and vegetables are non-toxic as well as potentially beneficial to the human body. Flavonoids are widely disbursed throughout plants and are what give the flowers and fruits of many plants their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits. Though research shows flavonoids alone provide minimal antioxidant benefit due to slow absorption by the body, there is indication that they biologically trigger the production of natural enzymes that fight disease.
• Flavones and isoflavones may play a prominent role in cancer prevention since these compounds are found in numerous plants that are associated with reduced cancer rates.
• The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or soybean.
• Scientists at the University of California at Los Angeles (UCLA) have discovered that two plant-derived bioflavonoids, catechin and naringenin, display powerful antiviral activity on tissue culture infected with hepatitis C.
• Anti-inflammatory : The molecular mechanisms involved in the anti-inflammatory effect of flavonoids might include the inhibition of pro-inflammatory enzymes, such as COX-2 and iNOS; and cytokines, the inhibition of NF-κB, AP-1 and mitogen-activated protein kinase (MAPK).
• Flavonoids from fresh vegetables and fruits lower vascular disease risk.
• Dietary flavonoids lower heart disease and stroke risk by nearly twenty percent.
• Brain Health : Flavonoids increase neurogenesis in the hippocampus of stressed rats, possibly by increasing blood flow to the brain and/or increasing levels of brain-derived neurotrophic factor (BDNF).BDNF is a remarkable rejuvenator in several respects. In your brain, BDNF not only preserves existing brain cells, it also activates brain stem cells to convert into new neurons and effectively makes your brain grow larger.

Food Sources

The major sources of flavonoids are fruit products (e.g. citrus fruits, rosehip, apricot, cherry, grapes, black currant, bilberry, apple), vegetables (e.g. onion, green pepper, broccoli, tomato, spinach), beverages (red wine, coffee, tea), cocoa bean, soy products and herbs (Basil, chives, cilantro, dandelion, dill weed, garlic, ginger, turmeric). They are found in all plant tissues, where they are present inside the cells or on the surfaces of different plant organs.

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926454/

Medical Disclaimer

This information is not meant to be substituted for medical advice. Always consult a medical professional regarding any medical problems and before undertaking any treatment or dietary changes.