Wikipedia Glutathione
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Familiar with flavonoids
Have you ever wondered what the elements represent the natural aroma, flavor and the color of fruits and vegetables? The answer flavonoids. Thousands of them.
The public interest in flavonoids has increased because of the growing reputation of dietary antioxidants may play a beneficial role in preventing disease. The number of hits on Google flavonoids was 2.52 million, and PubMed, a database online only medical research, more than 34,000 original publications flavonoids.
Flavonoids are a large family of phenolic compounds synthesized by plants as pigments to attract pollinators, repel pests and protect plant cells, both UV radiation and domestic production of reactive oxygen species during photosynthesis.
As a group, flavonoids, phytochemicals are the class most associated with levels of antioxidants in vegetable foods.
Health researchers believe that the people some of these same benefits by eating foods rich plant flavonoids, an active area of scientific study.
Current trends in research on flavonoids
• Scientists pursue many potential effects on the health of flavonoids in fruits and associated with a diet rich in vegetables. Even among those without disease, benefits may occur to the cardiovascular system, brain, joints, skin and urinary tract.
• Many of the biological effects flavonoids appear to come from its ability to modulate communication between cells, a new mechanism of action of flavonoids, the activity antioxidant, in addition to more traditionally accepted.
• Scientists are studying flavonoids as "response modifiers biological role where you can edit the responses of the body against viruses, allergens, bacteria, carcinogens (cancer-causing agents), inflammatory agents and free radicals.
• flavonoid intake in the diet may help prevent cancer in humans.
• The consumption of flavonoids may reduce the risk of neurodegenerative diseases like Alzheimer's or Parkinson's disease.
• If increased consumption of foods rich in flavonoids have been associated with a lower risk of certain chronic diseases, and not know whether isolated flavonoid supplements or extracts confer the same benefits that foods rich in flavonoids.
Six major classes of dietary flavonoids
Although flavonoids are linked by a common chemical structure (known in chemistry, a phenolic ring), there are at least 4000 changes in the structure of flavonoids and, therefore, more than 4,000 individual flavonoids in the plant kingdom. To manage this diversity, it is useful to combine these compounds into six main categories, each with its partners with a similar structure. The following groups were created by chemists to food and a place to start educating the public. Class names are similar because the chemical structures are closely related.
1. Anthocyanidins. Also known flavonals. parents find structure of anthocyanins in red, blue, purple and black berries and grapes. Present in the dark wine. Examples: cyanidin, delphinidin, petunidin, peonidin, malvidin, pelargonidin.
2. Flavanols. Present in black tea and green berries, chocolate black. individual structures ("monomers") are called catechins, while multi-unit structures ("polymers") are called proanthocyanidins, tannins, gallate, and theaflavins. May contain sub-groups of ellagic acid or Gallic. This class is also known as flavan-3-ols.
3. Flavanones. Characteristics of citrus (oranges, grapefruits, lemons), members of this group include naringenin and silybin hesperidin.
4. Flavonoids. It is found in all plants with bright colors such as berries, kale (dark), broccoli and peppers, this group includes quercetin, kaempferol, myricetin, rutin, and isorhamnetin.
5. Flavones. Represented by apigenin and luteolin, are flavones in herbs (chamomile, parsley) and underground plants such as celery and radishes.
6. Isoflavones. The group signature soy and soy products (tofu, soy milk), members of isoflavones are genistein and daidzein.
Antioxidant activity Less than expected?
Thanks to its chemical structure to act favorably as antioxidants, flavonoids are expected to be effective scavengers of free radicals in the human body because they are in the test tube (in vitro).
However, even with a very high intake of flavonoids in the diet, blood and intracellular levels of flavonoids in humans are around 100-1000 times lower than those of other known antioxidants vitamin C, melatonin or glutathione. Part of this is that flavonoids do not remain in the blood or tissues, but are filtered by the kidneys for excretion in urine. Scientists say that in these circumstances that the flavonoids are not very bioavailable.
On the other hand, has found that most of the flavonoids flavonoids are currently circulating substructures cleaved off the parent drug by stomach acids and metabolism. Naturally, some of these new flavonoids, smaller molecules have an activity Antioxidant lower than the parent.
For the foregoing reasons, the relative contribution of dietary flavonoids antioxidant protection of body vitro is lower than expected from their chemical structure and antioxidant activity.
Flavonoids affect communication between cells
Although initially thought the flavonoids that have antioxidant functions as its main biological function, the new evidence of research in cell culture indicate that flavonoids can alter the activity of signaling between cells. Concentrations of flavonoids required to change cell signaling pathways are well below those necessary to serve many functions antioxidants.
Changes in cell to cell signaling the possibility requiring enzymes called kinases to sensitize target proteins ("receptors") in the cell receptor. The cell culture experiments indicate that flavonoids may influence chronic disease by selectively inhibiting kinases.
This means that flavonoids can alter the sensitivity receptor in certain diseases such as cancer candidates for these mechanisms:
1. Cancer cells depends on the incentives to develop growth and propagation, flavonoids can inhibit cancer cells communicate these signals to the other.
2. Cancer cells proliferate quickly lose their ability to undergo normal cell death signals (apoptosis, delivered EH-toe-poe-sis), flavonoids can inhibit the proliferation and both apoptosis.
3. The cells invade normal tissues using enzymes called matrix metalloproteinases flavonoids block the activities of these enzymes that contain metal.
4. Invasive tumors must also develop new blood vessels through a process called angiogenesis to support its rapid growth, flavonoids inhibit angiogenesis.
5. Tumor growth may depend on mechanisms of inflammation to grow, proliferate and resist apoptosis, flavonoids are well established as anti-inflammatory.
Research Courses reveal additional features of the biology of flavonoids in health and disease. It seems reasonable to conclude that most consumers can buy food in the form of health research promised rewards rich in flavonoids is to eat plants that contain them.
This should be an easy task these foods are more colorful and tasty fruits and vegetables in the store – berries, red apples, citrus, black tea and green, red, orange, yellow and green vegetables, chocolate and even black!
Reading
• Flavonoids Center Information for micronutrients, Linus Pauling Institute Oregon State University, title = "http://lpi.oregonstate.edu/infocenter/phytochemicals/flavonoids/" target = "_blank"> http://lpi.oregonstate.edu/infocenter/phytochemicals/flavonoids/
• Database for content Flavonoids of selected foods, U.S. Department of Agriculture, Nutrient Data Laboratory, title = "http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.html" target = "_blank"> http://www.nal.usda.gov/fnic/foodcomp/Data / Flav / flav.html
• Database Online PubMed National Library of Medicine U.S. title = "http://pubmed.gov" target = "_blank http://pubmed.gov>"
• Wikipedia in flavonoids, title = "http://en.wikipedia.org/wiki/Flavonoids" target = "_blank http://en.wikipedia.org/wiki/Flavonoids>"
• J. Ross, CM kasumi. Plan flavonoids: bioavailability, metabolic effects and safety. Annu Rev Nutr. 2002, 22:19-34.
• Joseph J., DA Nadeau, A. Underwood color code, Hyperion, 2002.
About the Author
Dr. Paul Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit
http://www.berrywiseonline.com
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