Hopefully by the end of this article you’ll have no doubts about this subject.
Types Of Flavonoids And Food Sources
Flavonoids, also known as bioflavonoids, are a family of polyphenol plant compounds with six subclasses. When first extracted from an orange by scientists in 1930, they were thought to be a new type of vitamin and, therefore, named vitamin P. This name is no longer used, as flavonoids are not vitamins Flavonoids exist in plants to help prevent infection, protect against the sun and environmental stresses, and attract insects for pollination.
They’re also responsible for the color of many deep-colored fruits and vegetables, such as berries, cherries, and tomatoes Here are the major classes of flavonoids and their food sources: Flavonols. The most abundant source of flavonoids in the diet, flavonols include kaempferol, quercetin, myricetin, and fisetin.
The most abundant source of flavonoids in the diet, flavonols include kaempferol, quercetin, myricetin, and fisetin. 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 They exist in parsley, thyme, mint, celery, and chamomile 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 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 Compounds like cyanidin, delphinidin, and peonidin are present in cranberries, strawberries, blueberries, blackberries, grapes, and red wine
Vitamin P: Supplement Vs. Dietary
This will also result in flavonoid loss.
Also take environmental factors like soil and ripening into account. The bad news: Taking flavonoid supplements aren’t the same as obtaining flavoniods naturally from fruits and veggies, since foods have other vitamins and nutrients that help with the absorption 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).
The bad news: the relative lack of risk is due to their low bioavailability (maybe we’re just peeing them out after they get quickly metabolized). This might explain why flavonoids are incredible antioxidants in a test tube while much less so in our bodies, since they’re found in much lesser quantities than other antioxidants (such as vitamin C).
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. Plants use these compounds for their own growth. They help plants attract pollinators and fight infections.
But eating flavonoid-rich foods can help lower your risk of chronic disease. You can buy many flavonoid supplements.
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Though the term “vitamin P” was used to describe these substances from the 1930s to 1950s, it’s now outdated.
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 also helps prevent colds, reduces inflammation, and promotes capillary and circulatory health.
In addition to this, flavonoids are thought to increase and regulate the concentration of another antioxidant, glutathione, and has a symbiotic working relationship with vitamin C in which each substance increases the other’s effect. 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. Additionally, they play a large role in attracting pollinators to plants to help them reproduce by affecting the plants’ color, flavor, and smel.