Fruits and vegetables contain flavonoids which are a group of phytonutrients. 6000 unique flavonoids are present and they have each a vital role in your health. They are well for their antioxidant and anti-inflammatory properties which are useful for detoxification therefore help to lower risk of chronic conditions.
They are considered to be power bioactive compounds which appear to benefit numerous conditions. According to experts, women with high intake of flavonoid anthocyanins and flavones have the lowest levels of insulin resistance and inflammation.
Author Aedin Cassify, Ph.D of the University of East Anglia’s Norwich Medical School told Reuters: “We have reported in population-based studies that high intake of one class of flavonoids called anthocyanins, substances that are responsible for red/blue color on berries and other fruits plus vegetables, can help to improve the handling of glucose and insulin as well as reduce inflammation which is a risk factor for heart disease and diabetes.”
Research shows that eating single serving of flavonoid-rich berries will help control blood sugar levels and blood pressure.
Research published by British Journal of Nutrition – a systematic review of 14 studies – found that consumption of six classes of flavonoids helps to reduce risk of heart disease:
Plants produce flavonoids and they are far the better sources of phytonutrients. Fruits and vegetables have been studied and analyzed for their flavonoid content. Data on flavonoid availability in nuts, seeds, grains, beans, legumes, select foods and beverages has also been gathered.
World’s Healthiest Foods, Flavonoids
Reuters January 29, 2014
The Journal of Nutrition January 20, 2014