Classified as plant pigments, flavonoids are an incredible range of over 6000 different substances found in almost all plants and are responsible for their color in shades of yellow, orange and red. Flavonoids you can find in many different chemical groups of substances. These groups include flavonols, dihydroflavonol, flavonoids, isoflavones and anthocyanins. Some flavonoids are named according to the plants that contain them. For example ginkgetin is a flavonoid from ginkgo tree, and the tangeretine is a tangerine flavonoid.
Functions of flavonoids
Protect cell structures - most flavonoids function in the human body as antioxidants. As such, they help neutralize excessive reactive oxygen-containing molecules and prevent the destruction of cells by these molecules.
Supporting the action of vitamin C - flavonoids and vitamin C improve the antioxidant activity of each other.
Control inflammation - preventing excessive inflammation is a key role of flavonoids.
Antibiotic - in some cases, flavonoids can act directly as antibiotics inhibit the functioning of microorganisms such as viruses or bacteria.
Indicators for a deficit of flavonoids may be bleeding from the nose, excessive bruising, swelling after trauma, hemorrhoids, etc.. Typically, immune dysfunction, as evidenced by frequent colds or infections, can also be a sign of inadequate dietary intake of flavonoids.
Even at very high volumes of flavonoids (eg 140 g per day) do not get to causing negative side effects.
Temperature, degree of acidity (pH) and the level of processing of food significantly affect the content of flavonoids in the food we eat.
Benefits of Flavonoids
Flavonoids play a role in the prevention and/or treatment of the following diseases: allergies, asthma, atopic dermatitis, cataracts, diabetes, gout, hemorrhoids, macular degeneration, migraine, stomach ulcers, varicose veins and more.
The most popular substitutes for flavonoids are citrus flavonoids such quercetin, rutin and hesperidin.
Sources of flavonoids
Virtually all fruits, vegetables, herbs and spices contain flavonoids. They can also be found in other foods including ripe beans, where they provide attach the red, black and spotted coloring on the beans. Berries contain the most flavonoids, in particular anthocyanins. The most dense concentration of flavonoids in the most - colorful component of fruits, namely their skin.