Sonntag, 2. November 2008

Infos about Flavonoids

Infos about Flavonoids by Muki

Flavonoids: Chemistry, Biochemistry and Applications covers each class of flavonoid and presents the historic advances made in flavonoid research since the 1994 publication of an earlier text, Flavonoids Advances in Research Since 1986. This book details the analytical techniques scientists have used to achieve an improved understanding of flavonoid structures and functions as well as advances in the genetic manipulation of the flavonoid pathway, and the discovery of many new flavonoids. Flavonoids also increase production of nitric oxide synthase , resulting in more 'relaxed' and less inflamed blood vessels, and lower blood pressure. Both these protective mechanisms could explain the results of many studies showing that adequate intake of fruits and vegetables, but also intake of flavonoid-containing coffee, wine, tea, chocolate, etc . Flavonoids are naturally-occurring compounds found in plant foods that are full of recognized health benefits. There are more than 4,000 flavonoid compounds, which are a subgroup of a large class called polyphenols. Flavonoids successfully neutralise the damage free radicals can do to your health including effect of peroxyl radicals, superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. Flavonoids scavenge free radicals in the test tube; but, even with high flavonoid intakes, concentrations in humans are probably 100 to 1,000 times lower than concentrations of other antioxidants. Flavonoid metabolites have even lower antioxidant activity than the parent flavonoid. Flavonoids exist extensively in the human diet, and a variety of health effects have been ascribed to them. The cytotoxic effects of 23 flavonoids on breast cancer cells (MDA-MB-231 and MCF-7), colorectal carcinoma cells (LoVo and DLD-1) and prostatic cancer cells (PC3) were investigated. Flavonoids, as plant pigments, give color to the fruits and vegetables that contain them. They are also powerful antioxidants that slow the oxidation of the skins and pulp of the fruits and vegetables. Flavonoids like those in Pycnogenol seem to insinuate themselves into the network to help recycle E and C and extend their lifetimes even more. He hopes that more research will reveal further health implications of these findings. Flavonoids help fight pre-mature aging, heart decease, and some types of cancer.