Re veges, dood:
Free oxygen radicals appear to be involved in several pathologic conditions such as:
Development of hardening of the arteries
Different stages of cancer development
Autoimmune destruction of ß cells in the pancreas leading to diabetes
Mediators of inflammatory damage in asthma and in joints in rheumatoid arthritis
Process leading to cataracts
Flavonoids are products of plant metabolism and have different phenolic (benzene-type ring) structures. They are effective antioxidants because of their free radical scavenging properties and because they are chelators of metal ions thus, they may protect tissues against free oxygen radicals and fat oxidation. Because of differences in their chemical structure, bioavailability, distribution, and metabolism, different flavonoid compounds may have different effects on human health.
A study of over 10,000 people found that those consuming fruits and vegetables rich in different flavonoids have a reduced risk of overall mortality and of several chronic diseases.
What do flavonoids do?
Flavonoids, which are found in a variety of fruits and vegetables as well as in tea and red wine, are thought to boost health in part by combating oxidation, a process in which cell-damaging substances called free radicals accumulate.
How was the study conducted?
Participants filled out a questionnaire and completed an interview to find out what they had eaten during the previous year. Based on average flavonoid contents of foods available in the study area, the researchers estimated each person's flavonoid intake. The researchers tracked the development of disease in the participants for up to 28 years after the initial interview.
What did the study show?
The results of our study suggest the presence of a protective association between flavonoid intake and subsequent occurrence of heart disease, stroke, lung and prostate cancer, type 2 diabetes, and asthma.
What flavonoids were the most effective?
For instance, greater consumption of apples, a main source of quercetin in the study area, and onions, which contain a flavonoid called kaempferol, were both linked to a reduced risk of dying from heart disease. Myricetin, hesperitin, and naringenin were also found to be useful. A lifestyle associated with a high intake of foodstuffs rich in flavonoids appears to reduce the risk of chronic diseases.
American Journal of Clinical Nutrition September 2002;76:560-568 |
