Facts About Flavonoids And What Food Contains Flavonoids, flavonoids are secondary metabolites of plants, that is, chemical compounds produced naturally by vegetables, legumes, fruits and other types of herbs. Its role in the plant is not essential because without the flavonoid it can survive, unlike the primary metabolites that are essential.
Its synthesis from phenylalanine and 3 from malonyl-CoA, an essential amino acid present in many plants and plant foods. It is also necessary for its synthesis.
Today there is no definition of flavonoids by the Royal Academy of Language, having to assimilate the concept by scientific literature. However, an acceptable definition is: “Flavonoid is the generic term with which certain secondary metabolites of plants with healthy properties for humans are classified.”
There are different types depending on their chemical structure, flavonoid isoflavone being the best known for its properties and health benefits of people.
What are flavonoids good for?
Flavonoids together with bioflavonoids have antioxidant properties in the human body. When ingested by vegetables that contain them have antimicrobial effects, flavonoids are used to eliminate microbes, viruses, bacteria and microscopic pathogens.
In addition, it is proven by various studies that have the property of reducing the risk of heart disease, this being one of the reasons why they are considered healthy metabolites.
Another of the benefits of flavonoids are their anticancer effects, being very well considered in medicine for their effects against microbes and their properties to protect against the formation of malignant tumors.
Types of flavonoids (classification)
Depending on its chemical form, the structure of its molecular skeleton, several types of flavonoids can be classified as the following:
- Condensed tannins.
Flavonoids or bioflavonoids have antioxidant properties in the human body. They act protecting against inflammation and enhance the action of other active substances. Each flavonoid has effects for different situations, all possessing antioxidant popularity, blocking free radicals.
Flavonoids in Plants
In plants they have the ability to increase the coloration of leaves and flowers. Ornamental plant growers produce them in order to make the shades of certain plant species stronger and brighter.
Normally, the more color the leaves and flowers have, the plant has more flavonoids and polyphenolic compounds. Such an amount of coloring pigments can also be expressed in fruits and tubers.
List of flavonoid plants
1/ red bell peppers :
the red pepper has 9 times the amount of Flavonoids as the green pepper they’re both great for you but this also has more vitamin C about one and a half times the amount of vitamin C as in green pepper.
2/ spinach :
spinach is considered to be one of the world’s healthiest foods with researchers identifying more than a dozen different types of flavonoid antioxidants alone that are present in spinach.
3/ strawberries :
strawberries contain powerful heart-health boosters ellagic acid and flavonoids or phytochemicals can provide an antioxidant effect that can benefit heart health, a second way is that they provide an anti-inflammatory effect which is also good for the heart.
4/ garlic :
garlic is amazing and has many beneficial effects on the body studies have found that it can boost our immune systems.
5/ papayas :
It is an excellent source of Vitamin-A (provides 950 IU/100 g) and flavonoids like β -carotene, lutein, zeaxanthin and cryptoxanthin.
6/ peaches :
They’re loaded with Flavonoids, so Flavonoids are why they are considered a superfood and there are many of them one of them is
β -carotene which in our bodies gets converted to vitamin A which is wonderful for heart health and for our eye health and again anti-cancer properties.
7/ limes :
you know today vitamin C great antioxidant great for and boosting your immune system on so many levels it’s also great for your skin.
8/ broccoli :
if I had to choose any one food under the Sun as maybe being one of the most healthy foods I think I would choose broccoli because it is amazing food it’s rich in all of the vitamins and the Flavonoids.
9/ nectarines :
what I like about nectarines is that its yellow flesh is actually high in bioflavonoids especially carta noids these pigments are antioxidants
that help protects us against cancer and other diseases because they reduce the cellular damage caused when our body burns oxygen.
Actually, most plants have flavonoids, if not all. Each species contains different proportions of secondary metabolites and compounds from polyphenols, the most important being the plant species we have mentioned.
However, the list is so extensive that it is impossible to add them all. A simple way to detect that a plant has many flavonoids is by color, the more red, purple or with dark tones it is usually an indication that it is a plant with a high content of isoflavones, chalcones, flavonols and anthocyanins.