Flavonoids are plant compounds that can be found in almost all fruits and vegetables. This diverse group of phytonutrients is responsible for the vivid color in fruits and vegetables.
There are more than 6000 types of flavonoids in our food!
The best-known flavonoids are quercetin, kaempferol, catechins, and anthocyanidins. Diets rich in flavonoid-containing foods are sometimes associated with cancer, neurodegenerative and cardiovascular disease prevention.
The flavonoid called quercetin can help to alleviate eczema, sinusitis, asthma, and hay fever.
Anthocyanidins: These include malvidin, pelargonidin, peonidin and cyanidin. Good sources of anthocyanidins include red, purple and blue berries; pomegranates; plums; red wine; and red and purple grapes. Anthocyanidins are associated with heart health, antioxidant effects and helping with obesity and diabetes prevention.
Isoflavones: This subgroup includes genistein, glycerin, and daidzein. Isoflavones are highly concentrated in soybeans and soy products, as well as legumes.
They are phytoestrogens, meaning that they are chemicals that act like the hormone estrogen. In various studies, isoflavones have sometimes acted as antioxidants and sometimes as oxidants. They are also being studied as a way to treat menopausal symptoms.
Flavanols: There are three primary types of flavanols: monomers (more widely known as catechins), dimers and polymers. Flavanols are found in teas, cocoa, grapes, apples, berries, fava beans and red wine.
Catechins are especially common in green and white teas, while dimers, which are associated with lowering cholesterol, are found in black tea.
Health Benefits To Humans
Many flavonoids are shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anticancer activity, while some of them exhibit potential for anti-human immunodeficiency virus functions.
As research progresses. further achievements will undoubtedly lead to a new era of flavonoids in either foods or pharmaceutical supplements.
Some studies have shown that flavonoid intake is inversely related to heart disease, with these molecules inhibiting the oxidation of low-density lipoproteins and therefore reducing the risk of atherosclerosis developing.
Different types of tea are also rich in flavonoids and their consumption is thought to lower levels of triglycerides and cholesterol in the blood. Soy flavonoids or isoflavones also lower cholesterol, as well as protecting against osteoporosis and alleviating the symptoms of menopause.
Flavonoids are also associated with inflammation and weight loss. Flavonoid content can relieve inflammation and decrease the levels of an appetite-suppressing hormone, leptin. Leptin plays an important role in food consumption.
Connection with other nutrients
A unique relationship exists between flavonoids and vitamin C. This relation affects the transport of vitamin C around the body. They also help regulate the function of an enzyme called ascorbate oxidase, which converts vitamin C into a non-vitamin form (monodehydroascorbate).
So many foods are high in both of these. Papaya, bell peppers, broccoli, Brussels sprouts, and strawberries—are great examples since each of these foods is rich in both of these nutrients.
Many types of flavonoids are available in supplement form. Their consumption is expected to provide a lower risk of certain cancers. Chronic oxidative stress and chronic unwanted inflammation can place cells at greater risk of becoming cancerous and superfoods are meant to help with this.
Superfood supplements, like Sea Buckthorn Powder, GreenFortify Complete, RiceFortify Powder, HempFortify and MeaLean Time, have a great concentration of flavonoids in their composite.
However, it is important to note that a number of flavonoids required to provide the above health benefits are not certain, and there are some conflicting research findings in this regard. You will find more details about the health benefits of these superfood supplements on hebebio.co.uk.