What are flavonoids?

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?

What is mango jelly?

Jams, jellies and marmalades are collective known as preserves and are semisolid gels each made using the same process.

Commercial mango jellies production developed from home prepared preserves and desserts made during fruit season and are still practice in one form or other as cottage industry.

Mango jelly is a clear or translucent fruit spread made from sweetened mango juice and set using naturally occurring pectin.

Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after initial heating.

It was prepared with a high concentration of dissolved solids so fermentation can be avoided.

How to prepare mango jelly? Jellies are prepared by boiling mango in water. The extract obtained is strained and measured quantity of sugar is added to it. The mixture is then boiled to a stage at which it will set to a clear gel.
The consistency of jellies depends upon the type of pectin, and lack of knowledge about the requirements necessary for the pectin gel formation frequently contributes to products of undesirable consistency.

A perfect jelly should be transparent, well set, but not too stiff and should have the original flavor of the fruit.
What is mango jelly?