Hopefully by the end of this article you’ll have no doubts about this subject.
Types Of Flavonoids And Food Sources
There are currently over 6,000 known flavonoids Here are the major classes of flavonoids and their food sources: Flavonols. These compounds are found in olive oil, berries, onions, kale, grapes, tomatoes, red wine, and teas These are also widely present in the food supply. They exist in parsley, thyme, mint, celery, and chamomile Flavanols and flavan-3-ols.
This subclass includes catechins, such as epicatechin and epigallocatechin, which are found in high concentrations in black, green, and oolong tea. Flavanols are also present in cocoa, apples, grapes, and red wines Flavanols are also present in cocoa, apples, grapes, and red wines Found in citrus fruits, flavanones are responsible for the bitter taste of orange, lemon, and other citrus peels. Examples include hesperitin, naringenin, and eriodictyol Examples include hesperitin, naringenin, and eriodictyol The best-known isoflavones are genistin and daidzin, which are found in soybeans and soy products The best-known isoflavones are genistin and daidzin, which are found in soybeans and soy products Different types of flavonoids are abundant in fruits, vegetables, red wine, cocoa, and teas.
Vitamin P: Supplement Vs. Dietary
Even if you do have a diet rich in fruits and vegetables, that doesn’t guarantee a wealth of flavonoids in your system.
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The good news: there have been no adverse effects associated with high intake of flavonoids. Contrast this to the well-established incidence of complications of other vitamin overdosing: kidney stones (vitamin C), nerve damage (vitamin B), and dizziness, nausea, or even death (vitamin A). And studies cast doubt on whether flavonoids found in supplements can truly be harmless.
Flavonoids And Vitamin P
Flavonoids are a large group of plant chemicals naturally found in many foods. Flavonoids were discovered in 1930 when a new substance was separated from oranges. At the time, scientists thought it was a new class of vitamin and named it vitamin P. Later, it became clear that it wasn’t actually a vitamin.
Plants use these compounds for their own growth. They help plants attract pollinators and fight infections. They give some fruits and vegetables their deep, rich colors.
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It is found in a number of foods and herbs, ranging from red peppers to tea. Though the term “vitamin P” was used to describe these substances from the 1930s to 1950s, it’s now outdated. Types and Sources
There are over 6,000 different types of flavonoids, which are generally categorized by their chemical structure.
They’re found throughout the world in many different types of plants, including many of those eaten by humans. Health Benefits
The main benefits of vitamin P come from its function as an antioxidant. It can neutralize and fight the effects of oxidation and free radicals in the body, which are both associated with aging, cellular damage, and conditions like cancer, Parkinson’s disease, asthma, ulcers, allergies, among others.
It also helps prevent colds, reduces inflammation, and promotes capillary and circulatory health. Though studies are ongoing, they appear to have an antiviral effect as well, and may help with herpes and certain retroviruses. Dosage and Side Effects
There are no specific dosage recommendations set for vitamin P, but most daily supplements contain between 500 and 1,000 mg.
Most people can get enough flavonoids from a diet that includes lots of fruits and vegetables, but it’s important to realize that cooking and processing foods can greatly decrease the concentration of these substances, so those trying to get all of their vitamin P from foods should consider eating more raw or lightly cooked foods. No side effects have been widely reported for these substances even when taken in very high doses, though some people do report having diarrhea, and people may have individual allergies to certain types of bioflavonoids. Role in Plants
As in humans, vitamin P plays many different roles in plants, including helping seeds and fruit develop, and protecting leaves from ultraviolet (UV) rays.