Flavonoids: What Are They And Why Do We Need Them?

In the past it was more of a mystery than it is today why nutrients in fresh fruits and vegetables are so much more effective than taking single supplements. Studies showed that inefficient absorption of supplements was the problem. Then a new generation of highly absorbable supplements emerged, but still the health benefits from these supplements did not compare to those in fresh fruits and vegetables. Then research revealed the synergistic effects of vital nutrients working together. Many supplements now combine key nutrients for maximum synergistic activity.

A good example of a key nutrient that is much more effective when combined with other nutrient is vitamin C. It is one of the key antioxidant which helps prevent excessive oxidation in the body leading to degenerative diseases such as cancer. Research has found that taking vitamin C alone is not nearly as effective as when it works together with nutrients called flavonoids.

These nutrients naturally occur in foods together with vitamin C. Not only do flavonoids greatly enhance vitamin C's antioxidant ability, they have proven to be essential for many vitamin C functions in the body.

Flavonoids have been found effective at lowering blood pressure, protecting against the pre-mature aging effects of free radicals and reducing inflammation. Besides being powerful antioxidants they are effective at preventing mutation of cells leading to cancer. They are also known to have powerful antiviral, antibacterial and anti-allergy activity.

Other benefits include protection from asthma, dermatitis, candida diabetes, hemorrhoids, migraines, stomach ulcers and varicose veins. Flavonoids are a class of nutrients that contain many different molecular structures, each with a unique ability to protect different parts of the body from disease. To distinguish between them, the major sub-classes of names differ slightly.

The journal, Nutrition and Cancer, published the findings of a 20 year Italian study recently. The study found that a diet high in flavonoids is effective at offsetting various types of cancer including breast, ovarian and colon cancer. Flavonols and flavones were effective at protecting against breast cancer, flavonols, anthocyanidins, and proanthocyanidins protected against colon cancer and isoflavones offset ovarian cancer. It is believed that flavonoids have such powerful anticancer capabilities because the dietary intake of these nutrients is much higher than vitamin C and E.

Leaks, Garlic and Onion :These vegetables are rich in the flavonoid quercetin, known for it's immune boosting and antioxidant ability. For those who have trouble consuming these types of foods effective supplements are available.

Green, Black and White Tea: All types of the tea contain a group of flavonoids called flavonols which work replicate DNA preventing mutations leading to cancer. To benefit from flavonols, 2 to 4 cups of tea should be consumed daily.

Other sources of flavonoids: Flavonoids are found in virtually all fruits, vegetables, spices and herbs. The best sources include grapes, apples, blueberries, raspberries, strawberries, pears, cabbage, parsley, pinto beans, black beans and tomatoes. The deeper the color of a food, the richer the flavonoid content.

Processed Fruits and Vegetables: It is important to understand that when fruits and vegetables are processed (heated and packaged) the flavonoid content is greatly diminished. Always choose fresh, raw and locally grown produce when possible.