Flavonoids are a large family of widely distributed plant substances
formerly designated as vitamin F. They are a subgroup of a larger class
of molecules called phenols. These compounds are often pigments and
occur in high concentrations in all fruits, especially citrus fruits;
purple berries and apples; as well as in vegetables, including onions;
tea; and whole grains.
Many flavonoids occur as glycosides in foods, and both flavonoids
structure and the type of sugar moiety determine their primary site of
absorption.
Flavonoids are found to inhibit oxidation and decrease platelet
aggregation in vitro. This observation has stimulated a number of
epidemiologic studies to examine the relationship between dietary intake
of flavones and risk of CHD.
Many experts suspect that the French are less vulnerable to heart
disease because they consume more red wine. Presumably the protective
effect is the result of the flavonoids in red wine, which protect
against oxidative damage from LDL cholesterol.
In a freshly squeeze cranberry juice, 400 mg of total flavonoid and
phenolics per liter of sample was found, 56% of which were flavonoids.
What are flavonoids?
