Flavonoids, a group of more than 4,000 different phenolic compounds produced by plants, are the primary reason for the red, yellow and orange color of fruits, flowers and leaves. In fact, flavonoids, including catechin, cyanidin, kaempferol and apigenin, may be responsible for some of the health benefits associated with fruits and vegetables. The biological effects of flavonoids, according to the Linus Pauling Institute, are due to their ability to regulate cell-signaling pathways. High intake of flavonoid-rich foods may help prevent certain diseases and promote proper functioning of the body.
Antioxidant Activity
Most flavonoids are very powerful antioxidants with the ability to neutralize free radicals formed as a result of various metabolic processes in the body. Free radicals are unstable molecules that react with cellular DNA and proteins and cause cellular abnormalities and cell death. However, according to an article published in the June 2008 edition of "Lethbridge Undergraduate Research Journal," flavonoids protect the cells by bonding with free radicals and transforming them into more stable and less reactive molecules.
Cardiovascular Health
A study published in March 2007 edition of "The American Journal of Clinical Nutrition" reported that consumption of flavonoid-rich foods such as apples, pears and red wine is associated with significantly reduced risk of cardiovascular disease and coronary heart disease. Flavonoids promote cardiovascular health by causing increased dilation of the blood vessels and reducing the levels of cholesterol in the blood. In addition, Cleveland Clinic recommends eating moderate portions of dark chocolate to get the benefits from a group of flavonoids known as flavanols, which improve vascular health by lowering blood pressure and improving blood flow to heart and brain.
Preventing Platelet Aggregation
Flavonoids also help prevent stroke and heart attack by inhibiting clot formation, reports the Linus Pauling Institute. Flavonoids bind to the membranes of blood platelets and prevent their aggregation, thereby inhibiting the first step of blood clot formation.
Anti-inflammatory Effects
An article in the June 2008 "Lethbridge Undergraduate Research Journal" also stated that certain flavonoids such as quercetin can inhibit the activity of the enzyme cyclooxygenase and reduce the release of arachidonic acid, which mediates the inflammatory responses of the body. The anti-inflammatory properties of flavonoids may be responsible for the benefits that dietary fruits and vegetables have on arthritis and osteoporosis.
Anti-viral Properties
Several studies, including one published in the December 2005 edition of "Antiviral Research," suggest that flavonoids have the ability to inhibit viral human pathogens such as the cytomegalovirus, a type of herpes virus. Antioxidant flavonoids also protect the immune cells from the effects of free radicals and help your body fight infections.
References
- Linus Pauling Institute: Flavonoids
- Lethbridge Undergraduate Research Journal: A Review of Potential Health Benefits of Flavonoids
- "The American Journal of Clinical Nutrition"; Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women; Pamela J. Mink et al.; March 2007
- Cleveland Clinic: Heart and Vascular Health & Prevention
- "Antiviral Research"; Human cytomegalovirus-inhibitory flavonoids: Studies on antiviral activity and mechanism of action; David L. Evers et al.; December 2005
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