ABSTRACT The aim of this review is to summarize the biological actions and the potential health benefits of flavonoids. Flavonoids occur naturally in fruit, vegetables, tea and wine. Flavonoids are classified as flavonols, flavones, isoflavones, flavanones, flavanols and anthocyanidins. These flavonoids have different levels of bioavailability depending on their chemical status. Data presented support the concept that certain flavonoids in the diet can be associated with significant health benefits, including anti-inflammation, anti-cancer, cardiovascular protective activities and neurological protective functions. This review covers laboratory and clinical mechanisms of action on effects of flavonoids on these chronic conditions.
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