Flavonoids, also known as bioflavonoids are a class of phytochemicals, synthesized only in plants. They are important pigments that are responsible for producing pigmentation in flower petals. Thus, they help plants in pollination, besides providing protection against harmful insects and microorganisms. There are basically six major classes of flavonoids or bioflavonoids. These classes are flavonols, flavones, flavanones, isoflavones, flavonols and anthocyanins. The most commonly found flavonoids in foods are quercetin, epicatechin, oligomeric proanthocyanidins, myricetin, catechins and xanthohumol.
Flavonoids in Food
As has been mentioned already, flavonoids are found only in foods of plant origin. They are abundant in a large number of fruits and vegetables. Some of the most important dietary sources of bioflavonoids are citrus fruits, strawberries, beans, blueberries, onions, pulses, ginkgo biloba and spinach. Green, black as well as white tea are also very rich in flavonoids. Dark chocolates and red wine are two another important sources of these phytochemicals. Honey can also be an important source of flavonoids, depending on the types of flowers, from which nectar has been collected.
Flavonoids as Antioxidants
They act as antioxidants to neutralize the free radicals and thereby, minimize their damaging effects on our cells and tissues. Free radicals are highly reactive and unstable molecules, which have lost an electron. This loss of electron is what makes them highly reactive. In order to stabilize themselves, free radicals need an electron and to achieve this purpose, they oxidize the healthy cells of our body and thereby, cause extensive damage.
Free radicals are mainly produced as byproducts in the vital biochemical processes, taking place within our body. Some of them, however enter our body from the external environment, such as from cigarette smoke, alcohol consumption, electromagnetic radiation, over exposure to sunlight, consumption of processed foods, air pollution, etc. Even stress can generate a high level of free radicals within our body. Flavonoids as antioxidants help to neutralize and stabilize the free radicals, so, that they could not damage the healthy cells and tissues. In the process, they provide protection against a number of diseases including cancer, heart diseases, diabetes, tumor, etc.
It can help prevent atherosclerosis, which is a disease characterized by the deposition of fats inside the arterial wall. Such deposition narrows the arteries and thereby, hinders blood flow to the vital organs of our body, like heart and brain. So, this disease increases the risk of heart attack and stroke. Flavonoids, by preventing atherosclerosis, lowers the risk of coronary heart diseases.
They are also known to have anti-inflammatory, anti-allergic and anti-viral properties. They can lower the risk of arthritis, osteoporosis, allergies and viral disease caused by herpes simplex virus, parainfluenza virus and adenovirus. They can suppress platelet aggregation, which is associated with diseases like atherosclerosis and acute thrombus platelet formation. It has been found, that due to their anti-ulcer effect, they can inhibit the formation of peptic ulcers. Some studies have also revealed that flavonoids like quercetin and epicatechin can have antidiarrheal effect.
So, flavonoids or bioflavonoids are basically polyphenols that have antioxidant, anti-inflammatory, anti-viral, anti-cancer, anti-tumor and anti-diarrheal properties. They are believed to improve natural immune response of the body to fight against disease-causing agents, allergens and also carcinogens.
Flavonoids, also known as bioflavonoids are a class of phytochemicals, synthesized only in plants. They are important pigments that are responsible for producing pigmentation in flower petals. Thus, they help plants in pollination, besides providing protection against harmful insects and microorganisms. There are basically six major classes of flavonoids or bioflavonoids. These classes are flavonols, flavones, flavanones, isoflavones, flavonols and anthocyanins. The most commonly found flavonoids in foods are quercetin, epicatechin, oligomeric proanthocyanidins, myricetin, catechins and xanthohumol.
Flavonoids in Food
As has been mentioned already, flavonoids are found only in foods of plant origin. They are abundant in a large number of fruits and vegetables. Some of the most important dietary sources of bioflavonoids are citrus fruits, strawberries, beans, blueberries, onions, pulses, ginkgo biloba and spinach. Green, black as well as white tea are also very rich in flavonoids. Dark chocolates and red wine are two another important sources of these phytochemicals. Honey can also be an important source of flavonoids, depending on the types of flowers, from which nectar has been collected.
Flavonoids as Antioxidants
They act as antioxidants to neutralize the free radicals and thereby, minimize their damaging effects on our cells and tissues. Free radicals are highly reactive and unstable molecules, which have lost an electron. This loss of electron is what makes them highly reactive. In order to stabilize themselves, free radicals need an electron and to achieve this purpose, they oxidize the healthy cells of our body and thereby, cause extensive damage.
Free radicals are mainly produced as byproducts in the vital biochemical processes, taking place within our body. Some of them, however enter our body from the external environment, such as from cigarette smoke, alcohol consumption, electromagnetic radiation, over exposure to sunlight, consumption of processed foods, air pollution, etc. Even stress can generate a high level of free radicals within our body. Flavonoids as antioxidants help to neutralize and stabilize the free radicals, so, that they could not damage the healthy cells and tissues. In the process, they provide protection against a number of diseases including cancer, heart diseases, diabetes, tumor, etc.
It can help prevent atherosclerosis, which is a disease characterized by the deposition of fats inside the arterial wall. Such deposition narrows the arteries and thereby, hinders blood flow to the vital organs of our body, like heart and brain. So, this disease increases the risk of heart attack and stroke. Flavonoids, by preventing atherosclerosis, lowers the risk of coronary heart diseases.
They are also known to have anti-inflammatory, anti-allergic and anti-viral properties. They can lower the risk of arthritis, osteoporosis, allergies and viral disease caused by herpes simplex virus, parainfluenza virus and adenovirus. They can suppress platelet aggregation, which is associated with diseases like atherosclerosis and acute thrombus platelet formation. It has been found, that due to their anti-ulcer effect, they can inhibit the formation of peptic ulcers. Some studies have also revealed that flavonoids like quercetin and epicatechin can have antidiarrheal effect.
So, flavonoids or bioflavonoids are basically polyphenols that have antioxidant, anti-inflammatory, anti-viral, anti-cancer, anti-tumor and anti-diarrheal properties. They are believed to improve natural immune response of the body to fight against disease-causing agents, allergens and also carcinogens.
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