Flavonoids are a class of antioxidant molecules found ubiquitously in plant foods, with certain classes of flavonoids concentrated in certain foods. For example, anthocyanins in berries, isoflavones in soybeans, flavonones in citrus fruits, and catechins in tea, grapes and berries; flavanols are the most common flavonoids found many plant foods. For example, fruits and vegetables are known to be protective against colon cancer, due not only to the antioxidant activities of flavonoids but also because of their protective effects to activate cellular repair pathways. Because of insufficient fruit and vegetable intake in Western societies, dietary flavonoid intake is low and most people are unfortunately not reaping the valuable health benefits of flavonoids.For the complete article see the 09-04-2013 issue.
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