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Flavonoids And Vitamin P
Flavonoids are a large group of plant chemicals naturally found in many foods. They’re sometimes also called bioflavonoids or polyphenols. Flavonoids were discovered in 1930 when a new substance was separated from oranges.
There are about 6,000 different types of flavonoids. 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. But eating flavonoid-rich foods can help lower your risk of chronic disease.
Types Of Flavonoids And Food Sources
Flavonoids exist in plants to help prevent infection, protect against the sun and environmental stresses, and attract insects for pollination.
Here are the major classes of flavonoids and their food sources: Flavonols. These are also widely present in the food supply. These are also widely present in the food supply.
They exist in parsley, thyme, mint, celery, and chamomile 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 Found in citrus fruits, flavanones are responsible for the bitter taste of orange, lemon, and other citrus peels.
Examples include hesperitin, naringenin, and eriodictyol The best-known isoflavones are genistin and daidzin, which are found in soybeans and soy products Most red, blue, or purple fruits and vegetables get their color from anthocyanidins.
Compounds like cyanidin, delphinidin, and peonidin are present in cranberries, strawberries, blueberries, blackberries, grapes, and red wine Summary The major classes of flavonoids include flavonols, flavones, flavanols, flavanones, isoflavones, and anthocyanidins.
Words Nearby Vitamin P
Vitamin P: Supplement Vs. Dietary
That’ll lose you some flavonoids. This will also result in flavonoid loss. 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). 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). And studies cast doubt on whether flavonoids found in supplements can truly be harmless.