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FLAVONOIDS: antioxidants that defend the body against free radical damage.

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Flavonoid Antioxidant

What is flavonoid?

Flavonoid, also called flavone, is a class of non-nitrogenous biological pigments 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 a member of the immune system, antioxidants defend the body against free radical damage. Free radicals can harm the human body if extreme levels become too high. Free radicals are linked 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 foods. Antioxidants increase food shelf life as they play the role of preservatives.

What are flavonoid antioxidants?

Flavonoids are phenolic substances isolated from various vascular plants, with over 8100 individual compounds known. They play the role of antioxidants in plants, antimicrobials, photoreceptors, visual attractors, feeding repellants, and light screening. Many research studies 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 free radicals and prevent their formation.

flavonoids’ ability to act as antioxidants in vitro

Numerous studies have been conducted on flavonoids’ ability to act as antioxidants in vitro, and essential structure-activity relationships have been established. Flavonoids have been shown to have antioxidant properties in the body, although their uptake and metabolism in humans are not well understood. Many flavonoids are broken down into phenolic acids, which can still scavenge free radicals. The absorption of flavonoids and their breakdown products can increase antioxidant activity in the blood, protect vitamin E in red blood cells and low-density lipoproteins, and preserve essential fatty acids in red blood cell membranes. Overall, flavonoids have beneficial effects as antioxidants in the body.

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 recognizes 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 neutralizing 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 resulted in significant reductions in the peroxidation of liver microsomes and radical oxygen production by phagocytes, while minimal effects were found among animals with normal iron status.

Hydroxyl radicals

Hydroxyl radicals are the most reactive and detrimental ROS in biological systems. Free ferrous iron is quite sensitive to oxygen and gives rise to ferric iron and superoxide, thereby generating hydrogen peroxide. The reaction of ferrous iron with hydrogen peroxide generates the hydroxyl radical, which may subsequently oxidise surrounding biomolecules. In this process, known as the Fenton reaction, radical hydroxyl production is directly related to the concentration of copper or iron.

pathological states involving iron overload

In pathological states involving iron overload or impaired sequestering of iron by transport or storage proteins, Fenton chemistry is an essential generator of ROS in vivo. Both quercetin and rutin are highly effective chelators of transition metals, suggesting little difference between aglycones and glycosides in the ability to complex metals. Flavonoids strongly inhibit Fenton-induced oxidation with three ′,4′-catechol, 4-oxo, and 5-OH arrangements. Chelating complexes with divalent cations may form between the 5-OH and 4-oxo groups or between the three ′- and 4′-OH. Under both metal-chelating properties and radical scavenging ability, polyhydroxylated flavonoids may offer considerable benefit as inhibitors of the Fenton reaction in vivo. That these polyphenols are often more effective inhibitors of metal-induced oxidation compared to non-metal-induced oxidation lends to the role of metal chelation in flavonoid inhibition of free radical damage, which may be more significant than previously thought.

Aid in the prevention of cardiovascular diseases

CVD prevention aims to reduce the occurrence of major cardiovascular events, thereby reducing premature disability and morbidity whilst 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. The American, European, and British guidelines demonstrate numerous methods to reduce CVD risk profiles with strong consensus regarding smoking and exercise, whilst the fine details may vary slightly for other factors. Pharmaceutical options have developed over the years, whilst lifestyle advice remains largely unchanged.

Maintain a better ideal weight

Flavonoids are natural compounds found in plants. Flavonoids support plant cell 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 individuals who ate diets rich in flavonoid-filled foods maintained their weight better than those who didn’t, even 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.

In the last decade, prospective data have suggested that high fruit and vegetable intakes are related to improved cognitive functions and reduced risks of developing a neurodegenerative process. The protective effects against neurodegeneration are due to the intake of flavonoids that have been associated with several health benefits, such as antioxidant and anti-inflammatory activities, increased neuronal signalling, and improved metabolic functions.

Other benefits of flavonoid antioxidants:

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:

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:

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 functions.

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.

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