2024 Author: Brian Parson | [email protected]. Last modified: 2023-12-17 15:02
Bioflavonoids are chemical compounds with unique biological activity and action. They are part of a large genus of antioxidants. Bioflavonoids are those that give the characteristic color of fruits and vegetables. They have a beneficial effect on our health.
Based on their chemical nature, bioflavonoids are divided into several subclasses.
- Anthocyanins, which are well represented in foods such as chocolate, apples, stone fruits, red grapes and wine;
- Catechins - the active substances of green tea and white teas;
- The flavonoids theaflavin and thearubigin contained in black and oolong tea; basic flavonoids, represented mainly in citrus fruits and juices and the so-called. flavonoids found in peaches, thyme and hot peppers.
The main function of bioflavonoids is to give a tempting look to most fruits and vegetables. However, they do not end there. These substances are known for their antioxidant action. They prevent the formation of free radicals - compounds with potentially dangerous effects on cells and tissues in the human body.
Through them, flavonoids slow down the aging process. They are thought to reduce the risk of developing malignancies and developing atherosclerosis.
Bioflavonoids also have a beneficial effect on the cardiovascular system, preventing the accumulation of plaque on the walls of blood vessels and reduce the levels of "bad" cholesterol in the blood.
Resveratrol, a flavonoid found most abundantly in red grapes and wine, plays a major role in protecting heart health.
Studies are being done to show the extent to which these substances help prevent cancer. Researchers in Finland have found a link between high flavonoid consumption and a reduced risk of lung cancer in men.
To enjoy all the benefits of bioflavonoids, focus on the foods they contain. These are primarily citrus fruits. Oranges, grapefruits and lemons are rich in flavones. They are followed by stone fruits, such as blueberries, blackberries and raspberries, as well as grapes. Red grapes and wine contain bioflavonoids from the group of anthocyanidins and flavanols.
In addition to fruits, bioflavonoids are also found in vegetables - yellow onions, kale, broccoli and soy. Isoflavones are bioflavonoids that are found in abundance in soy and soy products such as tofu and soy milk. Smaller amounts of isoflavones are also found in soy meat substitutes.
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