Flavonols are a type of antioxidant that belong in the flavonoid group. Flavonols seek out carcinogens, or cancer-causing chemicals, and deactivate them. The flavonols bind to nitrates in the stomach so that the nitrates cannot be absorbed, and the flavonols inhibit cancer cells from multiplying. Flavonols and flavonoids are found in a multitude of foods.
Antioxidants
The American Dietetic Association states that antioxidants help prevent damage to the body’s cells or repair damage that has already been done. Antioxidants significantly slow the process of oxidation, which causes damage to the body through free radicals. Oxidation can lead to cellular malfunctions, which causes heart disease, cancer and diabetes.
Food Sources
Flavonoids are found in many varieties of foods. Foods with the highest concentration of flavonols are apples, berries, black tea, celery, citrus fruits, cocoa and chocolate, green tea, nuts, olives and olive oil, onions, oregano, purple grapes, purple grape juice, soy beans and other soy products, vegetables, whole wheat and wine.
Health Benefits
Flavonoids and flavonols are known for their health benefits. They help to prevent bad, or LDL, cholesterol from oxidizing, which results in fewer blood clots. Flavonols also lower the risk of chronic diseases, primarily heart disease. But perhaps their most impressive benefit, according to “Understanding Nutrition,” is that a diet rich in whole grains, fruits and vegetables will provide adequate amounts of flavonoids and other antioxidants to help protect the body against cancer.
References
- American Dietetic Association: What Is An Antioxidant?
- “Understanding Nutrition”; Ellie Whitney; 2008
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