Flavonoids
These nutrient phytos also called bioflavonoids are compounds found in the metabolism of various fruits, flowers and vegetables.
Its most important biological property is the fight against free radicals in the human body, the biochemical activities of flavonoids and their metabolites depend on their chemical structure.
More than six thousand different flavonoids have been identified, which can be classified as chalcones, flavones, isoflavones, anthocyanins, aurones, flavonols, etc.
The famous resveratrol found mainly in red wine is a polyphenol, and it is attributed qualities such as cell aging prevention, diabetes prevention and cancer, but with little scientific evidence.
Other benefits of flavonoids:
- Antioxidant Action
- Antiviral
- Antitumor
- Anti-inflammatory
- Inhibition of oxidation of low density lipoproteins
- Reduces the development of atherosclerosis
- This is associated with lower triglyceride and serum cholesterol levels.
- Aid in reducing hypertension
- Protect against osteoporosis
Relieve Menopause Symptoms
- Assistance in weight control
- Acts in the fight against gingivitis
- Collaborates in the treatment of recurrent cystitis
- Antiage
- They act to protect against oxidative damage to nerve cells and nerve regeneration.
KNOW MORE:
- The distribution of flavonoids in vegetables depends on several factors according to the row / order / family of the plant, as well as the variation of species.
- Generally those found in leaves are different from those found in flowers, twigs, roots and fruits.
- The same compound may still have different concentrations depending on the plant organ in which it is found.
- It is important to highlight that natural abiotic factors such as solar radiation, UV rays, dry or rainy periods, nutrients and seasons influence the metabolism and production of these compounds, and artificial factors such as pollutants can also interfere.
- The preparation of food for consumption may sometimes result in losses of these compounds, to a greater or lesser extent, varying according to the type of food and the type of preparation employed.
- Flavonoids are relatively stable compounds as they resist oxidation, high temperatures and moderate acidity variations.
- They are not synthesized by the body, only through its ingestion.
- Recommended daily dose for an adult is 20 to 100 grams / day.
Foods rich in flavonoids every 100g:
- Onion
- Soy
- Cabbage
- Green bean
- Broccoli
- Celery
- Cramberry
- Orange juice
