Function of Flavonoids:
The dietary intake of flavonoids is much higher than that of other dietary antioxidants
(such as vitamins C and E).  Over 4,000 flavonoids have been identified and
categorized, according to chemical structure, into flavonols, flavones, flavanones,
isoflavones, catechins, anthocyanidins and chalcones.

Antioxidants are nutrients that provide some protection against various health
conditions such as heart disease, arthritis, and cancer.  Like other antioxidants,
flavonoids block some of the damage that is caused by free radicals.  Free radicals
are by-products that occur when our bodies transform food into energy.  
Antioxidants also help to reduce damage to the body, that is caused by toxic
chemicals and pollutants such as cigarette smoke.  


Deficiency of Flavonoids:
Deficiency of flavonoids increases the risk of developing illnesses such as
cardiovascular disease, cancer, and neurodegenerative diseases including alzheimer's
and Parkinson's disease.  


Toxicity (Flavonoids Overdose):
There have been no reports on adverse effects associated with high dietary intakes
of flavonoids from plant-based foods.
 


Caution: Eating natural foods that are high in flavonoids is the safest and healthiest
way to get an adequate supply of the nutrient.  Due to risk of toxicity, individuals
should always consult with a knowledgeable health care provider before starting
doses of supplements.  Before giving supplements to children, it is recommended that
you first consult with their pediatrician.  Also, some supplements may interfere with
medications.  If you are taking medication, it is recommended that you consult with
your physician before taking any supplements.  All supplements should be kept in
childproof bottles and out of children's reach.


Flavonoids Food Chart (List of Foods High in Flavonoids):

Flavonols:  
Catechins: teas (particularly green and white), chocolate, grapes, berries, apples
Theaflavins, Thearubigins: teas (particularly black and oolong)
Proanthocyanidins: chocolate, apples, berries, red grapes, red wine
Quercetin, Kaempferol, Myricetin, Isorhamnetin:  yellow onions, scallions, kale,
broccoli, apples, berries, and teas

Flavones:  
Apigenin, Luteolin:  parsley, thyme, celery, hot peppers

Flavanones:
Hesperetin, Naringenin, Eriodictyol:  citrus fruits and juices such as oranges,
grapefruits, lemons

Isoflavones:
Daidzein, Genistein, Glycitein:  soybeans, soy foods, legumes

Anthocyanidins:
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin:  red, blue and
purple berries, red and purple grapes, red wine


Sources:

American Dietetic Association: Complete Food And Nutrition Guide (2nd Edition)
Roberta Larson Duyff, MS, RD, FADA, CFCS

Vitamins, Minerals, Herbs and More
Pamela Wartian Smith, MD, MPH

University of Maryland Medical Center - umm.edu

Linus Pauling Institute - oregonstate.edu

Wikipedia The Free Encyclopedia
Eating foods that are high in
flavonoids can help to prevent
conditions such as cardiovascular
disease, cancer, and
neurodegenerative diseases
including alzheimer's and
parkinson's disease.  Foods that
are high in flavonoids include:
tea, red wine, fruits, vegetables,
and legumes  


What are Flavonoids?
Flavonoids are nutritional
compounds with antioxidant
effects.
Copyright © EveryNutrient.com
These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only.  Please consult with your physician before using natural
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