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
Flavonoids are nutritional compounds with antioxidant Effects.
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 increases the risk of developing illnesses such as cardiovascular disease, cancer, and neurodegenerative diseases including alzheimer’s and Parkinson’s disease.
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 healthcare 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.
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
Apigenin, Luteolin: parsley, thyme, celery, hot peppers
Hesperetin, Naringenin, Eriodictyol: citrus fruits and juices such as oranges, grapefruits, lemons
Daidzein, Genistein, Glycitein: soybeans, soy foods, legumes
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin: red, blue and purple berries, red and purple grapes, red wine