Flavonoid, HOW IT MAKES YOU RECOVER QUICKLY

What is Flavonoid?

Flavonoid, or flavone, is a non-nitrogenous biological pigment extensively represented in plants. Flavonoids are water-soluble phenolic compounds (having a –OH group attached to an aromatic ring) found in plant cell vacuoles. More than 3,100 different flavonoids have been described.

What are Antioxidants?

As an immune system member, antioxidants defend the body against free radical damage. Free radicals can harm the human body if extreme levels become too high. Free radicals are relinked to multiple illnesses, including heart disease, diabetes, and cancer. Your body has its antioxidant defence system to keep free radicals in check.

Few vitamins, such as C and E, are effective antioxidants against free radicals. However, antioxidants are also found in whole food, especially fruits, vegetables, and other plant-based. Antioxidant increases food shelf life as it plays the role of preservatives.

What are Flavonoid Antioxidants?

Flavonoids are phenolic substances isolated from various vascular plants, with over 8,100 individual compounds known. They play the role of antioxidants in plants, antimicrobials, photoreceptors, visual attractors, feeding repellents, and light screening. Many research suggested that flavonoids exhibit biological activities, including anti-inflammatory, antiallergenic, antiviral, and vasodilating actions. However, flavonoids have been studied primarily for their antioxidant properties due to their ability to reduce the scavenging of free radicals and free radical formation.

flavonoids’ ability to act as antioxidants

Numerous studies have been conducted on flavonoids’ ability to act as antioxidants in vitro, and essential structure-activity relationships have been established. In recent years, many studies have been undertaken on flavonoids’ antioxidant activity in vitro, identifying essential structure-activity relationships. The antioxidant efficacy of flavonoids in vivo is much documented, presumably because of the limited knowledge of their uptake in humans. Most ingested flavonoids are extensively degraded to various phenolic acids, some of which still possess a radical-scavenging ability. The absorbed flavonoids and their metabolites may display an in vivo antioxidant activity, evidenced experimentally by increased plasma antioxidant status, the sparing effect on vitamin E of erythrocyte membranes and low-density lipoproteins, and the preservation of erythrocyte membrane polyunsaturated fatty acids.

Benefits of Flavonoid Antioxidants

Anti-inflammatory

Protecting your health from chronic inflammation caused by life-threatening invaders is crucial. Your immune system becomes active when your body recognises a foreign substance, such as a microbe, chemical, or pollen. Often, inflammation is triggered as a result of it.

Many major diseases that plague humans—including depression, diabetes, cancer, heart disease, arthritis, and Alzheimer’s—have been linked to chronic inflammation. However, sometimes inflammation persists for a few days, even when a foreign invader does not threaten the human system. That’s when inflammation can become your enemy. Some of the most powerful tools to combat inflammation derive from food and fruits.

Structural Features of Metal-Chelating Flavonoids

The chelating properties of flavonoids and tannins contribute to their antioxidant activity. Flavonoids inhibit oxidative damage by removing and neutralising iron ions from iron-loaded hepatocytes. Chelation of a divalent cation does not necessarily render the flavonoid inactive, as the complex retains ROS scavenging activity. The clinical utility of this knowledge is promising in cases of oxidative stress associated with iron overload, which has been demonstrated in iron-overloaded rats.

In these animals, supplemental rutin significantly reduced the peroxidation of liver microsomes and radical oxygen production by phagocytes, while minimal effects were found among animals with normal iron status.

Aid in the Prevention of Cardiovascular Diseases

CVD prevention aims to reduce the incidence of major cardiovascular events, therefore reducing premature disability and morbidity while prolonging survival and quality of life. The field of primary prevention is advancing, and the increased availability of long-term data has resulted in a better understanding of how to reduce CVD risk.

Maintain a Better Ideal Weight

Flavonoids are natural compounds found in plants. Flavonoids support the plant cells’ communication and create colour, making the plant attractive to butterflies, bees, and birds that help pollinate. For humans, flavonoids push the right biological buttons that keep human bodies from gaining weight.

Researchers studied diet, lifestyle, and exercise data from more than 123,000 middle-aged and older people. They found that those individuals that ate diets rich in flavonoid-filled foods maintained their weight better than those who didn’t, even at all, after adjusting for smoking and fitness activities. Some even lost minimal weight.

Lower Risk of Dementia

Dementia is a strongly age-related syndrome due to cognitive decline that is considered a typical example of the combination of physiological and pathological ageing-associated changes occurring in older people. It ranges from intact cognition to mild cognitive impairment, an intermediate stage of mental deterioration and dementia.

One emerging strategy to decrease the prevalence of mild cognitive impairment and dementia may be nutritional interventions. Prospective data have suggested that high fruit and vegetable intakes are related to improved cognitive functions and reduced risks of developing a neurodegenerative process.

Other Benefits of Flavonoid Antioxidants

• Combats oxidative stress and inflammation.
• Helps athletes recover better from hard workouts.
• Suffer less from the common cold and chronic diseases.
• Improved gut microbiome and immune system.

Flavanols

Flavonoids of this type are known for their antioxidant properties. These types of flavonoids may help manage symptoms of cardiovascular disease. Flavanols are found in these foods:

• Tea
• Onion
• Kale
• Berries
• Grapes and red wine
• Peaches
• Tomatoes
• Lettuce
• Scallions
• Broccoli

Flavanones

Flavanones are known for their anti-inflammatory properties. They may also help you manage your weight and cholesterol. Flavanones are found in these foods:

• Oranges
• Limes
• Grapefruit
• Lemon

Conclusion

Fruits, vegetables, grains, bark, flowers, tea, roots, stems, and wine are rich in flavonoids. They are known for their anti-oxidative, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties and their capacity to regulate critical cellular enzyme function. As a result of their beneficial health effects, they may help reduce blood pressure and diabetes, prevent tumour development, reduce inflammation, and protect against cognitive diseases. Before taking any flavonoids as supplements, talk to your doctor to avoid potential drug interactions.