An Overview of Dietary Flavonoids as a Nutraceutical Nanoformulation Approach to Life-threatening Diseases

Abstract

Obesity, heart disease, diabetes, and cancer are just a few chronic diseases for which proper nutrition has been demonstrated to be a crucial factor in preven-tion. Flavonoids, found in many fruits and vegetables, are a type of dietary polyphenol with potent antioxidant activity and anti-carcinogenic characteris-tics. Flavonoids and foods rich in flavonoids have been shown in recent years to have profound effects on cognitive function, aging, and neurodegenerative diseases like Alzheimer's. Foods high in flavonoids, such as green tea, choco-late, blueberries, and other fruits and vegetables, have ameliorated symptoms of cognitive impairment, Alzheimer's disease, and dementia in several animal models. As a result of their ability to prevent neuronal death generated by neu-rotoxic chemicals such as free radicals and β-amyloid proteins. Furthermore, flavonoids are also effective in slowing the evolution of clinical signs of neuro-degenerative illnesses. In addition, flavonoids can improve lipid profiles by preventing the oxidation of low-density lipoproteins, and these antioxidant ca-pabilities are responsible for their therapeutic impacts. Finally, the potential of flavonoids to induce vasodilation and control apoptotic processes in the endo-thelium is another way in which they benefit the cardiovascular system. This review aims to offer up-to-date information on categorizing these compounds, their primary methods of action in the human body, and their positive impacts on the management of neurodegenerative diseases, cardiovascular disorders, and other life-threatening diseases.

Properties of free and microencapsulated quercetin: A literature review

“…A group of polyphenols with important antioxidant activity has been highlighted in the literature, the flavonoids (BHUYAN; HANDIQUE, 2022). The antioxidant activity of flavonoids refers to the fact that they are metal chelators, free radical scavengers, including OH•, and neutralize singlet oxygen (O2) (SPEISKY et al 2022), currently, the structure of flavonoids and the antioxidant action is studied (SINGH et al, 2023), in the human diet we find these compounds in fruits, vegetables, grains, flowers, green tea and wine.…”