Flavonoid
Flavonoid

Flavonoid

Flavonoids (or bioflavonoids) are plant compounds found in almost all the vegetables, herbs and fruits offering health-promoting effects.

Flavonoids are part of the water soluble  polyphenol class of phytonutrients. 

Flavonoids along with carotenes are a group of phytonutrients responsible for the vivid colours in our fruits, herbs, vegetables grains, bark, roots, stems, flowers, tea and wine.

Flavonoid are one of the biggest class of antioxidant and the effects are associated with various diseases like cancer, neurodegenerative and cardiovascular disease prevention. Preventing injury caused by free radicals.

Categorised in different classes, alkaloids, terpenoids and phenolics.

Foods contain substances such as flavonoids influence how GABA works in the brain. Flavones and catechins seem to be the most powerful flavonoids. 

Powerful Protective flavonoids

Flavonoids are the largest group of phytonutrients, with more than 6,000 different types. 

Some of the most powerful protective flavonoids.

Flavones: Luteolin, Diosmetin, Tricin, Chrysin and Apigenin – Celery, broccoli, green pepper.
Various herbs parsley, thyme, peppermint, rosemary, oregano
Chocolate

Anthocyanidins: Malvidin, Pelargondin, Peoidin, Cyanidin , delphinidin, and peonidin – Bright red-orange to blue-violet. Red, purple and blue berries; pomegranates; plums,  cranberries, cherries, black currants,  raspberries, strawberries, blueberries, bilberries, blackberries, sweet potatoes and red, purple grapes and merlot grapes (red wine).

Flavonones: Hesperetin, Eriodictyol, Abyssinones, and Naringenin – Citrus fruits such as oranges, lemons, limes, rosehips and grapes.  Responsible for the bitter taste of juice and peel. 

Isoflavones:  Genistein, Glycitein, Biochanin,  and Daidzein – Soybeans, soy products, alfalfa sprouts, peanuts, chickpeas, and leguminous plants.

Flavonols / Catechins: Quercetin, Rutin, Myricetin, Isorhamnetin,  Fisetin, Theaflavin, and kaempferol – Found abundantly in bananas, apples, blueberries, peaches, pears, strawberries, apples, persimmons, onions, cucumbers, leeks, Brussels sprouts, kale, broccoli, tea, berries, beans and spices. 

Quercetin is an antihistamine so can help to relieve hay fever.

Three primary flavanols types Monomers ( known as catechins), Dimers and Polymers – Teas, Black tea, oolong tea. cocoa, grapes, apples, berries, fava beans and red wine.  

Catechins might be useful in aiding chronic fatigue,  cardiovascular disease and neurological health.

Epigallocatechin Gallate a type of catechin – Also known as epigallocatechin-3-gallate (EGCG) – Found in Green Tea and black tea contains about 25% percent flavonoids.

Flavanonols: Xeractinol, Taxifolin – Vinegar

Chalcones: Phloridzin, arbutin, phloretin and chalconaringenin – tomatoes, pears, strawberries, bearberries and certain wheat items.

What are Flavonoids?

Cancer, Interrupted: Garlic & Flavonoids

Research

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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