FLAVONOID, Glossary and Terms, Meat, Fish, Fruit, Grocery Food Stores

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A large group of water-soluble plant pigments, commonly referred to as bioflavonoids in the media. All flavonoids are biological in origin, so the two terms are interchangeable. Flavonoids are most commonly known as powerful antioxidants, protecting against oxidative and free radical damage. They have been referred to as "nature's biological response modifiers" because of strong experimental evidence of their ability to modify the body's reaction to allergens, viruses and carcinogens. They show anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activity. As a result, consumers and food manufacturers have become interested in flavonoids for their medicinal properties, especially their potential role in the prevention of cancers and cardiovascular disease. The beneficial effects of fruit, vegetables, tea and red wine have been attributed to flavonoid compounds. Cocoa is loaded with the flavonoid epicatechin; cocoa has been found to have nearly twice the antioxidant content of red wine and up to three times that of green tea (dark chocolate should be consumed with a cocoa content of 70% or greater). Other good sources of flavonoids include all citrus fruits, berries, onions, parsley and legumes, plus green tea and red wine.
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