Flavonoids, a subclass of polyphenols, are a group of
phytochemicals that are among the most potent and abundant
antioxidants in our diet. The flavonoids are further divided into subclasses
based on slightly different chemical structures. Although more than 4000 flavonoids have been identified,
several appear to be important components of many fruits and vegetables. These flavonoids are listed below
after the subclass under which they fall.
FLAVONOLS: myricetin and quercetin FLAVONES: apigenin and luteolin FLAVANONES: hesperetin and naringenin FLAVAN-3-OLS: catechin, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate ANTHOCYANIDINS: cyanidin, delphinidin, malvidin, pelargonidin, peonidin
Check out the USDA database at www.nal.usda.gov/fnic/foodcomp/
to find out the amounts of various flavonoids in select foods and beverages.
FLAVONOIDS AND DISEASE PREVENTION
May lower risk for cardiovascular disease (refs. 35-40)
May lower risk of several types of cancer (refs. 41-62)
May promote lung health and protect against asthma (refs. 63-66)
For more information on PBH Research, please contact PBH's, Elizabeth Pivonka.
