Difference between revisions of "Flavonoids"
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| + | * all flavonoids share a common chemical structure: C6-C3-C6. flavonoids can be further distinguished: flavonols, flavones, [[isoflavones]], flavanones, anthocyanidins, and flavanols | ||
* 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. | * 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. | ||
* 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. | * 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. | * 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. | ||
* 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]]. | * 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]]. | ||
Revision as of 06:00, 4 March 2011
- all flavonoids share a common chemical structure: C6-C3-C6. flavonoids can be further distinguished: flavonols, flavones, isoflavones, flavanones, anthocyanidins, and flavanols
- 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.
- 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.
- 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.
