Flavonoids

Flavonoids

Flavonoids are molecular compounds found only in plants which serve as a defense mechanism. They make the plant tissue unappetizing to fungi, insects, and other pests. .

While every plant makes flavonoids, they tend to be concentrated in the leaves and fruit. For that reason, fruits tend to be a richer source of flavonoids than many vegetables.

In 2007, research conducted at the Linus Pauling Institute and published in Free Radical Biology and Medicine indicates that inside the human body, flavonoids themselves are of little or no direct antioxidant value. Unlike in the controlled conditions of a test tube, flavonoids are poorly absorbed by the human body (less than 5%), and most of what is absorbed is quickly metabolized and excreted from the body.

The huge increase in antioxidant capacity of blood seen after the consumption of flavonoid-rich foods is not caused directly by the flavonoids themselves, but most likely is due to increased uric acid levels that result from expelling flavonoids from the body. According to Frei, "we can now follow the activity of flavonoids in the body, and one thing that is clear is that the body sees them as foreign compounds and is trying to get rid of them. But this process of gearing up to get rid of unwanted compounds is inducing so-called Phase 2 enzymes that also help eliminate mutagens and carcinogens, and therefore may be of value in cancer prevention..."

Find Flavonoids in:

Apples
Research continues to mount on how this "king of fruits" helps to keep the doctor away...
Broccoli
A descendant of cabbage, broccoli is a member of the Cruciferous family of vegetables...
Celery
Celery is a member of the carrot or Umbelliferae family...
Cocoa
Chocolate lovers rejoice! Cocoa has been enjoyed for thousands of years by ancient cultures including the Aztecs and Mayans...
Eggplant
Eggplant is a flowering vegetable and native to India...
Endive
Endive, a member of the daisy family, is a leafy green vegetable that can be added to salads or cooked like spinach...
Grapes
Grapes have been cultivated for as long as 5,000 years and are classified as “European” (Thomson Seedless, Flame Seedless, Red Globe) or “American” (Concord, Steuben, Delaware)...
Grapefruit
Remember the "grapefruit diet"? New research indicates this sunny fruit offers much more than weight loss benefits...
Leeks
Leeks are mild members of the Allium - or onion - family and popular in Mediterranean cooking...
Onions
Onions are members of the Allium family, and fall into two main categories-green onions and dry onions (mature onions covered with dry, papery skin)...
Parsley
Parsley is a member of the Umbelliferae, or carrot, family...
Raspberries
Raspberries are not only an epicurean delight, but a nutritional powerhouse as well...
Strawberries
Strawberries are the most popular American berry with over seventy varieties of this nutrient-rich food in existence...
Tea
Used by the Ancient Chinese, the Greeks, Medieval herbalists, and scholars of the Enlightenment for their medicinal purposes, black tea, green tea, and oolong tea come from the Camellia sinensis plant...

Williams RJ, Spencer JP, Rice-Evans C. Flavonoids: antioxidants or signalling molecules? Free Radic Biol Med. 2004;36(7):838-849. Kroon PA, Clifford MN, Crozier A, et al. How should we assess the effects of exposure to dietary polyphenols in vitro? Am J Clin Nutr. 2004;80(1):15-21. Heijnen CG, Haenen GR, van Acker FA, van der Vijgh WJ, Bast A. Flavonoids as peroxynitrite scavengers: the role of the hydroxyl groups. Toxicol In Vitro. 2001;15(1):3-6. Chun OK, Kim DO, Lee CY. Superoxide radical scavenging activity of the major polyphenols in fresh plums. J Agric Food Chem. 2003;51(27):8067-8072. Frei B, Higdon JV. Antioxidant activity of tea polyphenols in vivo: evidence from animal studies. J Nutr. 2003;133(10):3275S-3284S. Mira L, Fernandez MT, Santos M, Rocha R, Florencio MH, Jennings KR. Interactions of flavonoids with iron and copper ions: a mechanism for their antioxidant activity. Free Radic Res. 2002;36(11):1199-1208. ^ a b c d "Studies force new view on biology of flavonoids", by David Stauth, EurekAlert!. Adapted from a news release issued by Oregon State University. URL accessed .

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