Flavonoids act as antioxidants to our bodies. The definition that American Heritage Dictionary gives for flavonoid is any of a large group of water-soluble plant pigments, including the anthocyanins, that are beneficial to health. Flavonoids have shown to slow the processing of bad LDL cholesterol into material that clogs arteries. Flavonoids have also shown to make blood platelets less likely to clump and cause clots. Flavonoids boost levels of nitric oxide, which improves artery flexibility and allows blood to flow more easily. Flavonoids are organic compounds that come from plants and they have been scientifically researched. If this works against cancer it would be great and let us hope this will. Flavonoids also include hesperidin, rutin, citrus flavonoids, and a variety of other supplements. Flavonoids are polyphenols and have antioxidant, anti-inflammatory, and antiviral properties. They also help to maintain the health of small blood vessels and connective tissue, and some are under study as possible treatments of cancer. Flavonoids, compounds found in many fruits and vegetables, may be able to battle the ravages of Alzheimer´s disease, a new study suggests. In experiments with mice, two flavonoids called luteolin and diosmin reduced levels of beta-amyloid, which forms the harmful plaques that build up in the brains of those with Alzheimer´s disease. Flavonoids are found in plants, and fulfill such functions as producing pigmentation as well as protecting the plant from attack by insects and microbes. Because flavonoids are very low in toxicity compared to many other active plant compounds, they are safe for significant consumption by humans. Flavonoids are a class of water-soluble plant pigments. Flavonoids are broken down into categories, though the issue of how to divide them is not universally agreed upon. Flavonoids including anthocyanins, proanthocyanidins, and flavanols are the most abundant antioxidants in the diet. Colorful blue, purple, and red foods (blueberries, blackberries, strawberries, raspberries, eggplant) are usually rich in these compounds. Flavonoids also give dark chocolate a stronger flavor. As a cocoa bean goes through fermentation, alkalizing and roasting (more processing), more flavonoids get lost. Flavonoids help to reduce the production of LDL, low density lipoprotein - sometimes referred to as bad cholesterol. They also have the effect of increasing HDL, high density lipoprotein, the so-called good cholesterol.
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