Flavonoids benefits for the body. What are flavonoids, their use in phlebological and general medical practice

Flavonoids are a group of plant substances that enter the human body with food. What foods contain flavonoids, the action of which is aimed at the activity of body enzymes? Flavonoid preparations are widely used in official and traditional medicine. The name comes from the word "flavus", which means "yellow" in translation. The first isolated flavonoids had just such a color.

The classification of flavonoids is very complicated for a simple layman and is of interest only to a specialist, so we will not dwell on this point in detail, nor will we consider the composition of flavonoids. Scientists know about seven thousand types of these substances, which are divided into 10 main classes. The classification is based on the level of oxidation of the three-carbon component.

The most famous flavonoid is routine, which is called vitamin P or C2.

This substance is a component of many modern drugs that reduce vascular fragility. A striking example is Askorutin.

However, recent studies have shown that about a hundred flavonoids, which are part of the following products, have a similar effect:

cocoa;

green tea;

apricots;

quince;

apples;

currant;

strawberries.

This is just a small part of the list.

Flavonoids in foods

Many people know that blueberries improve vision, and red grapes have a beneficial effect on digestion. Similar mechanisms are due to the action of flavonoids.

Flavonoids in plants(vegetables, fruits) are responsible for the color of fruits and participate in the process of photosynthesis. Thanks to these elements, plants are prepared for wintering (leaves fall off trees, buds are “preserved”), and in summer they are protected from excessive exposure to sunlight. Despite the fact that flavonoids are not synthesized in the human body, the substances exhibit high biological activity in it.

Flavonoids are natural dyes, tannins and antioxidants. The whole group has antimicrobial and antibacterial properties.

Flavonoids - good or bad?

The effect of flavonoids as anti-aging elements has not been proven. But it is safe to say that the use of products with a high content of these substances will only benefit the human body.

Flavonoids, even if they enter the body in large quantities, will not bring harm, since the excess is quickly excreted, and the benefits from them are obvious. The danger can only be if the source of flavonoids is a concentrated extract, which can be contained in dietary supplement. In order not to harm yourself, you need to obtain the approval of a doctor and strictly adhere to the instructions for the drug.

Flavonoids - properties

The properties of flavonoids are not only to ensure the elasticity and flexibility of blood vessels. The area of action of substances is much wider. Getting together with food in the human body, flavonoids behave like this:

normalize blood pressure;

reduce intraocular pressure;

coordinate the rhythm of the heart;

stimulate the synthesis of bile;

regulate the amount of urine produced;

monitor the work of the adrenal glands.

Flavonoids - effect on the body

It is impossible not to mention the anti-allergic qualities of natural stimulants. By reducing the production of hormones (histamine, seronin), flavonoids accelerate the course of allergies, that is, it passes much faster, which is especially noticeable in bronchial asthma.

catechin- a variety of flavonoids, contained in large quantities in green tea, destroys free radicals, strengthens the immune system, and helps to rejuvenate the body.

Quercetin- another type of flavonoids, has anti-cancer characteristics. The substance blocks the growth of cancer cells, in particular those that affect the mammary glands and the blood system.

In medical practice, flavonoids are used to treat atherosclerosis, hypertension, ulcerative pathologies, and joint diseases. The latter property is due to the ability of flavonoids to regulate the level of collagen. Some types of substances are very similar in structure to estrogen, so a sufficient amount of them during menopause reduces a woman's unpleasant symptoms.

In this article, you will learn about what flavonoids are, as well as the properties, benefits and sources of flavonoids.

What are Flavonoids

Flavonoids are a group of physiologically active substances that, penetrating with food into the human body, affect the activity of enzymes. Flavonoids are successfully used both in official and traditional medicine. Today flavonoids are used to produce medical and vitamin preparations, biologically active additives, they are used in the cosmetic industry. Flavonoids are contained in all parts of plants, but most of all flavonoids are found in leaves and flowers.

Properties and benefits of flavonoids

Flavonoids neutralize the action of free radicals, protect cells from destruction, and therefore prevent premature aging of the body, save from the development of atherosclerosis.

They are able to change the reaction of the human body to allergens, carcinogens and viruses. This is evidenced by the antiviral, anti-inflammatory, antitumor and anti-allergic properties of flavonoids.

In addition, flavonoids are able to normalize the functioning of the immune system, slow down inflammatory processes, and prevent the reproduction of cancer cells.

Flavonoids can regulate the degree of permeability of the walls of blood vessels, and therefore increase their elasticity. Rutin, vitamin P, is especially successful in coping with this task. A similar effect on cells is also characteristic of some other flavonoids. They are found in apples, peaches, quince, currants, apricots.

Flavonoids are extremely useful for women: both soy and barley malt, for example, are very similar in structure to the female sex hormones estrogen. These substances are widely used to alleviate menopausal syndrome.

The use of flavonoids is effective for spasms of blood vessels and intestines, for hepatitis, stomach and duodenal ulcers, as well as for other diseases.

The extract of blueberries, which contain a large amount of anthocyanin flavonoids, is quite widely used. The extract is used as a medicine for cardiovascular diseases, retinal dystrophy and varicose veins.

Antioxidant action is distinguished by flavonoids found in red-violet vegetables and fruits - eggplant, grapes, pomegranates, red cabbage, red apples, cherries.

Sources of flavonoids

According to scientists, natural sources of flavonoids are recognized:

citrus peel;
sea buckthorn;
red grapes;
blueberry;
red wines;
green tea;
tunbergia;
black chocolate;
dark beers.

However, in search of flavonoids, it makes sense for a modern person to turn, in addition to natural products, also to biologically active additives. The fact is that neither chocolate, nor beer, nor fruits are able to provide the human body with a really sufficient amount of flavonoids. Solving this problem, experts around the world use dietary supplements that serve as sources of flavonoids.

By regularly using dietary supplements, you can effectively adjust your diet - after all, in order to saturate the body with natural flavonoids, you would have to eat a huge amount of berries and fruits every day, which is simply impossible!

Consequently, proper use is the shortest way to health, youth and beauty.

Flavonoids are plant pigments, and their most prominent role is to color our crops with vibrant colors. But if only their action was limited to this! In their structure and chemical composition, these substances are close to hormones, and like hormones, they are involved in almost all processes occurring in our body. Well, for example - they regulate the action of various enzymes, including digestive ones. One of the enzymes - kinase, which is responsible for cell reproduction - they suppress. And this is very good: this is what makes them excellent antitumor agents. And as antioxidants, they are 50-100 times more effective than vitamins C and E, they reliably protect us from diseases and aging.

When do we need plant flavonoids?

with rapid fatigue and weakness
during times of stress
for any injuries, especially those accompanied by bleeding
with increased fragility of capillaries, problems with pressure, circulatory disorders
in inflammatory diseases of the stomach and intestines
during the change of seasons, especially from warm to cold

Scientists know more than 6500 varieties of bioflavonoids. But the most important and useful ones are very easy to find.

Anthocyanin

Its main task is to strengthen the walls of blood vessels. And the main sign of a shortage: bruises that appear on the skin even from a slight impact. The vessels of the brain and eyes are also under his control. Regular intake of anthocyanin improves vision and improves brain performance, prevents the development of stroke.

The richest and most accessible source of antiocyanin is blueberry. Doctors advise eating this berry at least half a glass a day. And in winter you can eat frozen.

Polyphenol

The richest source green tea. Polyphenol also strengthens the heart and blood vessels. It is estimated that people who drink 4 or more cups of green tea a day reduce their risk of stroke by 75% and halve their risk of heart attack.

The polyphenol is used to treat arthritis and other "-itis" - inflammatory diseases. The same stomatitis - inflammation of the oral mucosa. It is thanks to the antibacterial properties of polyphenols that green tea is good not only to drink, but also to rinse your mouth and throat with it. Teeth without caries, gums without gingivitis, throat without angina - effectively and inexpensively!

Quercetin

Most of them are found in bow, and in red, not white. One bulb a day can dramatically increase the level of quercetin in the body for several hours. This is especially necessary for allergy sufferers and those who suffer from chronic inflammatory diseases. Quercetin is perhaps the most powerful antioxidant among bioflavonoids, it actively counteracts cancer cells. It also prevents the formation of atherosclerotic plaques and thus contributes to the prevention and treatment of cardiovascular diseases. Don't like onions? Find quercetin in apples, tomatoes, broccoli, bell peppers, beans, red wine.

Rutin

One of the closest relatives of quercetin and similar to it in its properties. Another name for this plant flavonoid is vitamin P. It is found in citrus fruits. But, unfortunately, not juicy pulp - most of all it is in the peel and white partitions. So to get vitamin P, you have to eat whole grapefruits and lemons. Or look for rutin in raspberries, blueberries, blackcurrants, apricots, tomatoes, capsicums, lettuce, and herbs. Among cereals, it is found in buckwheat. And also - in coffee and dark chocolate (with a cocoa content of at least 70%).

Vitamin P fights vascular fragility, prevents viruses and bacteria from entering the body, removes heavy metals and toxins. As a means to increase immunity and prevent early aging, it is indispensable. With the help of routine, you can get rid of allergic conditions, relieve pain, prevent the development of both “non-serious” hemorrhoids and such terrible diseases as heart attack and stroke.

What will help them learn?

Bioflavonoids are not formed in the human body, they can only come from outside. In pharmacies, you can find them in tablets, but the fact is that these substances work best in combination with their own kind. Only nature can provide such an optimal balance: in some tomato or garlic clove, useful flavonoids are contained in the amount and in the proportion that is absorbed and helps best. This means that it is better to get them from natural products, especially in the season itself.

In order for bioflavonoids to be well absorbed, you need to drink enough water - at least 1.5 liters per day.

text_fields

arrow_upward

Flavonoids called a large group of natural biologically active compounds, the structure of which is based on a skeleton consisting of two benzene rings (A and B), interconnected by a three-carbon chain (propane bridge) - C 6 -C 3 -C 6. Through the propane bridge in most flavonoids, a heterocycle is formed, which is a derivative of pyran or gamma-pyrone with an oxygen atom in the ring. A significant number of flavonoids can be considered as derivatives of 2-phenylchroman (flavan) or 2-phenylchromone (flavon).

Brief historical background

text_fields

arrow_upward

The study of flavonoids dates back to the beginning of the 19th century, when in 1814 Chevrolet isolated a crystalline substance called quercitrin from oak bark. After 40 years, Rigand established the glycosidic nature of this substance and named the aglycone quercetin. Since the first substances isolated from plants had a yellow color, they were called "flavonoids" (from the Latin. " flavus" - yellow). In 1903, Valyashko established the structure of routine. Polish chemists have been systematically studying the structure of natural flavonoids for many years. Wilstetter did a great deal of work on the study of anthocyanins. Studies of catechins were carried out by A.L. Kursanov, M.N. Zaprometov, K. Freidenberg and others. Over the past 30 years, flavonoid compounds have been intensively studied in laboratories in many countries, flavonoids attract the attention of scientists with their versatile biological activity and extremely low toxicity. Currently, the number of flavonoids isolated from plants with an established structure described in the literature reaches approximately 6500.

Distribution and localization

text_fields

arrow_upward

Flavonoids are widely distributed in the plant world. Particularly rich in flavonoids are flowering plants belonging to the families of Rosaceae (various types of hawthorn, chokeberry (rowan) chokeberry), legumes (Japanese Sophora, field harrow, licorice species), buckwheat (highlanders pepper and kidney, bird knotweed, sowing buckwheat), Compositae ( sandy immortelle, marsh cudweed, common tansy), labiales (motherwort heart and five-lobed), etc. The highest content of flavonoids was noted in tropical and alpine plants. Flavonoids were also found in spore plants (mosses, ferns, horsetails), less common in algae, fungi, as well as in microorganisms and insects. Flavonoids are localized in various organs, but more often in the aboveground: flowers, leaves, fruits; much less of them in the stems and underground organs (licorice, Baikal skullcap, field harrow). Young flowers and immature fruits are richest in flavonoid compounds. The content of flavonoids in plants is different - on average 0.5-5%, sometimes reaches 20% (in the buds of Japanese Sophora).

In plants, flavonoids are present in dissolved form in cell sap, mainly in the form of glycosides, which are more soluble in water. Under the influence of enzymes, glycosides are broken down into sugars and aglycones. As sugar residues are more common: from hexoses - D-glucose, D-galactose; from pentoses - D-xylose, L-arabinose; from methylated pentoses - L-rhamnose; from uronic acids - D-glucuronic acid. The main group is O-glycosides; C-glycosides are less common. O-glycosides, depending on the number of sugar residues, the position and order of their attachment, are divided into monosides, biosides, triosides and diglycosides. In diglycosides, monosaccharides are attached at two different positions on the flavonoid core.

Factors affecting the accumulation of flavonoids

text_fields

arrow_upward

The main ones are the age and phase of plant development. The largest amount of flavonoids accumulates in many plants in the flowering phase, and decreases in the fruiting phase. Environmental factors (light, soil, moisture, altitude, etc.) also have a significant impact on the accumulation of flavonoids. In the southern and high mountain areas, under the influence of light, and on soils rich in trace elements, the content of flavonoids increases.

The biological role of flavonoids

text_fields

arrow_upward

Flavonoids play the role of filters in plants, protecting tissues from the harmful effects of UV rays.
According to the hypothesis of the Russian biochemist V.I. Palladin is precisely flavonoids that are carriers of hydrogen in the respiratory chain of plant cell mitochondria.
Flavonoids are involved in the process of photosynthesis and oxidative phosphorylation. Together with ascorbic acid, they participate in the enzymatic processes of oxidation and reduction, and contribute to the development of immunity.
Being plant pigments, flavonoids (in particular, anthocyanins) give a bright color to flowers and fruits, which attract pollinating insects, birds and animals, and thereby contribute to pollination and the spread of plants.

Physical properties of flavonoids

text_fields

arrow_upward

Catechins, leukoanthocyanidins, flavanonols, isoflavones - colorless; flavanones, flavones, flavonols - yellow; chalcones and aurones are orange; anthocyanidins, depending on the reaction of the medium, are red, blue or purple amorphous or crystalline substances, odorless, bitter taste, with a certain melting point (glycosides - 100-180 ºС, aglycones - up to 300 ºС).

Glycosylated forms of flavonoids, catechins and leucoanthocyanidins are highly soluble in water, ethanol and methanol of various concentrations, insoluble in organic solvents (diethyl ether, chloroform, acetone). Free aglycones, with the exception of catechins and leukoanthocyanidins, are insoluble in water, but are readily soluble in ethanol, methanol, and other organic solvents (diethyl ether, chloroform, acetone). All flavonoids are highly soluble in pyridine, dimethylformamide and alkalis.

All flavonoids are optically active, able to fluoresce in UV light, have characteristic UV spectra, characterized by the presence of two absorption maxima, and IR spectra.

Chemical properties of flavonoids

text_fields

arrow_upward

Chemical properties are due to the peculiarity of the structure of flavonoids: the presence of aromatic, pyran or pyrone rings, functional groups.

1. Glycosides undergo enzymatic and acidic hydrolysis to aglycones and sugars. O-glycosides are hydrolyzed more or less readily by the action of dilute mineral acids and enzymes. C-glycosides are hardly cleaved only under harsh conditions under the action of strong acids (concentrated hydrochloric or acetic acids) or their mixtures (Kiliani mixture) with prolonged heating.

2. Thanks to rings A and B, flavonoids are capable of:

form complex compounds with metal salts (iron, aluminum, zirconium). With iron salts - depending on the number of hydroxyl groups from green and blue to brown; with aluminum salts - yellow, with yellow-green fluorescence;
enter into an azo coupling reaction with diazonium salts to form azo dyes.

3. Flavonoids containing the pyrone cycle (flavones and flavonols) are capable of:

be reduced in an acidic environment by atomic (free) hydrogen, obtained as a result of the reaction of the interaction of an acid with metallic magnesium or zinc, to anthocyanidins (Shinoda test, or cyanidin test);
dissolve in alkalis to form water-soluble phenolates.

4. Flavonoids containing the pyran cycle (catechins, leucoanthocyanidins) can be easily oxidized to flavones and flavonol derivatives.

5. Flavonoids, when fused under harsh conditions with alkali, decompose into their constituent parts, which is used to establish their structure.

Physical and chemical properties are used in the analysis of raw materials for authenticity and good quality.

How to get

text_fields

arrow_upward

To isolate flavonoids, the plant material is extracted with ethanol. The alcohol extract is evaporated, hot water is added to the residue, and after cooling, non-polar compounds (chlorophyll, fatty and essential oils, etc.) are removed from the water base with chloroform or carbon tetrachloride. There are specific methods for isolating individual flavonoids.

Qualitative reactions

text_fields

arrow_upward

There are no specific reactions for all groups of flavonoids. The following reactions are most commonly used.

1. Cyanidin test (Shinoda test) . Flavonoids, when reduced with atomic hydrogen in the presence of magnesium (or zinc) and concentrated hydrochloric acid, form a characteristic color. The reaction is very sensitive, based on the reduction of the carbonyl group and the formation of anthocyanidins. To carry out the reaction, 1 g of raw material powder is poured into 10 ml of 95% ethanol, heated in a water bath to a boil and infused for 3-4 hours. The alcohol extract is filtered, evaporated to a volume of 2 ml, divided in half and poured into 2 test tubes; 3 drops of concentrated hydrochloric acid are added to each test tube. 0.03-0.05 g of magnesium or zinc dust is added to the first tube and heated in a water bath to a boil. The liquid turns red or bright pink. There is no color in the second tube. Flavones give orange-red, flavonols from pink to crimson salt.

Anthocyanidins, chalcones and aurones in an acidic environment immediately give colored oxonium salts.

The cyanidin reaction is given in SP XI to establish the authenticity of flowers of immortelle sandy.

2. Briant's test . It is carried out with a positive cyanidin reaction and is its modification. This test makes it possible to make a conclusion about the presence of glycosides and (or) aglycones in the raw material.

Octanol is added to the test tube where the Shinoda test was performed and shaken. If a:

the color has passed into the organic layer - the raw material contains only aglycones, which are soluble in octanol;
the color remained in the aqueous phase - only glycosides are present in the raw material;
both layers were stained - flavonoids are present in the raw material both in the form of glycosides and in the form of aglycones.

3. Reaction with iron (III) salts . With iron oxide chloride, complex compounds are formed, colored black and blue if the flavonoids are trihydroxy derivatives, and green if they are dihydroxy derivatives.

4. Reaction with 2-5% alcohol solution of aluminum chloride . Flavonoids having two hydroxyl groups at C 3 and C 5 form chelate complexes due to hydrogen bonds that occur between the carbonyl and hydroxyl groups and the aluminum ion, having a yellow color with yellow-green fluorescence.

This reaction is given in GF XI to confirm the authenticity of the raw materials of St. John's wort, knotweed and knotweed.

Complexes with zirconium salts are formed similarly.

5. Reaction with 1% solution of basic lead acetate .

Anthocyanidins give a blue amorphous precipitate.

Flavones, chalcones and aurones are bright yellow precipitates.

6. Reaction with 10% alcohol solution of alkali. Flavones, flavonols, flavanones and flavanonols dissolve in alkalis with the formation of yellow phenolates, when heated, the color changes to orange or brown. Chalcones and aurones, when interacting with alkalis, usually give a red or bright yellow color.

Anthocyanidins form blue to olive green salts with alkalis.

7. Azo coupling reaction with diazo compounds (sulfanilic acid or pair-nitroaniline). An orange, red, or cherry red azo dye is formed.

8. Boron-lemon reaction with Wilson's reagent (0.5 g each of boric and citric acids in methanol).

The reaction of the difference between flavonoids and furanochromones. Flavonoids give yellow complexes with bright yellow fluorescence with boric acid, which are not destroyed by citric acid. Furanochromones do not react with a mixture of boric and citric acids.

Chromatographic study

For the identification and separation of flavonoids, paper, column chromatography and chromatography in a thin layer of a sorbent are used.

Various solvent systems are used:

for BH, most often BUV (butanol - acetic acid - water) 4: 1: 5; 4:1:2;
for TLC, chloroform-methanol 8:3; 8:2.

Flavonoids are identified by their characteristic glow on chromatograms in UV light before and after development with chromogenic reagents.

Catechins and leukoanthocyanidins do not fluoresce. Glycosides of flavones and isoflavones fluoresce blue or blue, flavonols - dark brown or black, aglycones of flavones - brown, flavonols - yellow, chalcones and aurones have yellow or orange fluorescence.

For the manifestation of flavonoids on chromatograms, use:

1) ammonia vapor 25%. There is an increase in the color of spots in UV light or a change in color to yellow.

2) 2-5% alcohol solution of aluminum chloride. Yellow-green fluorescence is observed in UV light, in visible light - yellow staining of spots.

3) Catechins are shown with 1% vanillin solution in concentrated hydrochloric acid, a red color is observed in visible light.

Less commonly used is Wilson's reagent, a 2% methanol solution of zirconium oxychloride, a solution of antimony pentachloride in chloroform, and a diazo reagent.

In SP XI, a study by paper chromatography of chalcones and aurones in the herb of a succession, isoflavones in the roots of the harrow is given; chromatography in a thin layer of a sorbent on a Silufol plate - flavonoids in flowers and fruits of hawthorn, flavonoid-5-glycosides in horsetail herb.

quantitation

text_fields

arrow_upward

For the quantitative determination of flavonoids in medicinal plant materials, physicochemical methods of analysis are used (mainly photoelectrocolorimetric and spectrophotometric methods).

Photoelectrocolorimetric (FEC) method.

The FEC method is based on measuring the optical density of colored solutions obtained by the reaction of flavonoids with metal salts or azo coupling with diazonium salts.

GF XI provides a FEC-method for determining the content of the total flavonoids in the leaves of the trifoliate watch. Previously, the raw materials are purified from chlorophyll with chloroform, an alcoholic extraction of flavonoids is obtained, then the azo dye formation reaction is carried out with diazotized streptocide and the optical density of the colored solution is measured using FEC. The content of the sum of flavonoids is calculated according to the calibration graph, built according to the standard sample of rutin.

Spectrophotometric method (SPM)

SFM is based on the ability of flavonoids or their colored complexes to absorb monochromatic light at a certain wavelength.

1. Get an alcohol extract and measure your own absorption:

in the flowers of immortelle sandy at a wavelength of 315 nm, the content of flavonoids is calculated in terms of isosalipurposide using the optical density of GSO of isosalipurposide;
in the roots of the harrow at a wavelength of 260 nm, calculated in terms of ononin, taking into account the optical density of the GSO of ononin;
in tansy flowers, the optical density of flavonoids and phenolcarboxylic acids in a buffer solution is measured and converted to luteolin, taking into account the optical density of luteolin GSO.

2. Get alcohol extract, then carry out the complex formation reaction with a 2% alcohol solution of aluminum chloride and measure the optical density:

in St. John's wort in terms of rutin, taking into account the optical density of GSO rutin;
in the grass of the mountaineer pepper in terms of quercetin, taking into account the specific absorption rate of the complex of quercetin with aluminum chloride;
in the herb knotweed (highlander) avian in terms of avicularin, taking into account the specific absorption rate of the complex of avicularin with aluminum chloride.

3. Get anthocyanin extraction 1% solution of hydrochloric acid from blue cornflower flowers, in this case, colored oxonium salts are formed, in which the optical density is measured and converted to 3,5-cyanidin diglycoside (cyanine), taking into account the specific absorption rate of cyanine in 1% hydrochloric acid solution.

Chromatospectrophotometric method

1. Preliminary separation of flavonoids in a thin layer of sorbent (hawthorn flowers).

Definition stages:

obtaining an alcohol extract;
extract cleaning;
chromatographic separation of flavonoids on a plate "Silufol" in the solvent system chloroform-methanol 8:2 together with the witness GSO hyperoside;
identification of hyperoside and witness on plates in UV light;
elution of hyperoside and GSO with a mixture of dioxane and water 1:1;
measurement of the optical density of the test solution and GSO at a wavelength of 365 nm;
calculation of hyperoside content.

2. Preliminary separation on a polyamide column (hawthorn fruit).

Definition stages:

alcohol is distilled off and the residue is treated with 10% sodium chloride solution;
the resulting solution is applied to a column of polyamide;
elute the flavonoids from the column with 95% ethanol, collect the yellow-colored eluate in a 25 ml volumetric flask;
measure the optical density of the eluate at a wavelength of 365 nm;
parallel to measure the optical density of the eluate GSO hyperoside, obtained similarly to the eluate of flavonoids;
recalculated for hyperoside, taking into account the optical density of the hyperoside GSO eluate.

3. The following stages of quantitative determination of flavonoids are distinguished in the herb cudweed marsh:

get alcohol extract;
alcohol is distilled off and the residue is treated with 10% sodium chloride solution;
the resulting solution is transferred to a column with polyamide.

Vegetable products are a source of a huge amount of useful substances necessary for the normal functioning of our body. Such particles are necessary for the performance of all life processes, for protection against diseases, as well as for maintaining normal health and mood. And one of these substances are flavonoids, most people know about them only that they are found in plants. Let's talk in more detail about the effect of plant flavonoids, what benefits our body has from them, in which products they are also present, and what their use can be.

Flavonoids - what is it in general?

Flavonoids are plant compounds that have antioxidant properties. Flavonoids are pigments that give color to plant tissues. Specialists consider flavonoids as heterocyclic compounds that are poorly soluble in water and can have different colors. They can be present exclusively in plant foods.

How do flavonoids affect us, what effect do they have on the body?

Flavonoids have a lot of unique beneficial qualities for our body. They are known to many people solely for their vasoconstrictive effect. However, in addition, these elements have decongestant, venotonic and vasodilating properties. The systematic intake of flavonoids in the body helps to eliminate and prevent atherosclerosis, such elements are characterized by membrane-stabilizing properties, contribute to the treatment of allergic diseases and hypertension.

In addition, these particles effectively inhibit inflammatory processes, have cardioptotic properties, activate the body's defenses and strengthen the immune system. Also, flavonoids are able to cleanse the body of carcinogens and toxins, they are the strongest antioxidants. The presence of such elements in the daily diet has an antihypoxic effect, and they are also characterized by estrogen-like qualities.

Experts say that flavonoids also have antispasmodic, anti-ulcer, anti-radiation and anti-tumor properties. They are good wound healing, diuretic and bactericidal substances.

Some flavonoids are able to maintain visual acuity at a high level. The most famous substances of this type are blueberry anthocyanins.

More plants containing flavonoids as the basis of their composition:

Sandy immortelle, Amur velvet, blood red hawthorn, Italian immortelle, blue cornflower, black elderberry, round-leaved volodushka, multiveined volodushka, two-lobed ginkgo, sabdariffa hibiscus, kidney knotweed, pepper knotweed, seed buckwheat, bird knotweed, canadian desmodium, hemp datiska, spotted St. John's wort, perforated St. common bean, horsetail, woolly erva, Baikal skullcap.

How flavonoids are used - applications in cooking and medicine

Thus, flavonoids are not only useful for our body, but also necessary for it. Flavonoids in plants are actively used in folk and traditional medicine in the form of the plants themselves. They found a place in pharmacology. Such elements provide coloring of fruits in different colors and take an active part in the process of photosynthesis.

Such substances ensure the optimal functioning of organs and systems, acting non-aggressively and effectively. Knowing about their beneficial qualities, you can easily help the body cope with some problems.

For example, due to its antioxidant properties, moderate amounts of red wine are indicated for people living in areas with high radiation. However, flavonoids should not be considered as the main cure for various ailments. They can only be used as adjuvant therapy. In addition, it should be borne in mind that with improper processing of plant foods, the flavonoids in it are simply destroyed. To get the maximum amount of such substances along with food, it is worth eating vegetables, fruits, herbs and berries raw. Flavonoids are destroyed if they come into contact with light and alkalis. It is believed that heating them to a temperature of not more than 200C does not lead to destruction.

In medicine, flavonoids such as rutin and quercetin are used. They are also known as P-vitamins. Such elements are often combined with ascorbic acid, in which case they are especially effective in reducing the permeability and fragility of blood vessels (including thin capillaries), inhibit blood clotting, and also somewhat increase the elasticity of red blood cells.

Certain varieties of flavonoids have sedative properties. Others are used by physicians as anti-inflammatory and antiulcer compounds.

In addition, flavonoids are part of many dietary supplements, but it is worth taking such funds only after consulting a doctor.

Let flavonoids saturate me - what products contain them?

Experts say that a huge amount of flavonoids is found in high-quality cocoa and tea (especially green). In addition, the mass of such substances is present in red grapes and red wine. Various fruits are rich in flavonoids, including apricots and plums, peaches and pears, as well as quince, etc. Flavonoids are found in berries, for example, in cherries, blueberries, raspberries, blueberries, strawberries, black and red currants, black mulberries, hawthorn and barberry, etc. Such active biological elements are found in citrus fruits: lemons, oranges, grapefruits and tangerines. Many vegetables are also rich in them, including cabbage and carrots, eggplants, beets, etc.

The maximum amount of flavonoids is found in those vegetables and fruits that are painted in bright burgundy or purple tones. Wild fruits are also excellent sources of these substances.

Thus, flavonoids can bring great benefits to our body. Their use helps to prevent and cure many pathological conditions, and generally improve the well-being and health of a person. But always remember that you need a measure of consumption!