An Overview of Global Flavonoid Intake and its Food Sources

Escobar‐Cévoli, Romina; Castro‐Espín, Carlota; Béraud, Virginie; Buckland, Genevieve; Zamora-Ros, Raúl

doi:10.5772/67655

Cited by 33 publications

(59 citation statements)

References 59 publications

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“…The substitution of the central pyran ring and the different oxidation degree are responsible for their chemical diversity [58]. On the basis of these differences, the flavonoids comprise a wide range of compounds such as flavones, flavonols, flavanols, anthocyanidins, and anthocyanins [59]. Natural flavonoids can exist in their free form (aglycone) or as glycosides condensed with the hydroxyl group of a sugar such as glucose, galactose, rhamnose, glucuronide, xylose, and arabinose [60].…”

Section: Bioactive Components In Red Winementioning

confidence: 99%

Red Wine Consumption and Cardiovascular Health

et al. 2019

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Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). The aim of this review is to summarize the accumulated evidence correlating moderate red wine consumption with prevention of CHD by focusing on the different mechanisms underlying this relationship. Furthermore, the chemistry of wine as well as chemical factors that influence the composition of the bioactive components of red wine are also discussed.

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Section: Bioactive Components In Red Winementioning

confidence: 99%

Red Wine Consumption and Cardiovascular Health

et al. 2019

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“…Intake of dietary flavonoids ranges from 209 to 1017 mg/d (mean 435 mg/d) in Australian, European, and USA adult populations [24]. Figure 2 provides a summary of flavonoid compounds, dietary sources, and ranges of intake [24,25,26].…”

Section: Dietary Flavonoids and T2dmmentioning

confidence: 99%

A Selective Role of Dietary Anthocyanins and Flavan-3-ols in Reducing the Risk of Type 2 Diabetes Mellitus: A Review of Recent Evidence

et al. 2019

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Type 2 diabetes mellitus (T2DM) is the most common form of DM and its prevalence is increasing worldwide. Because it is a progressive disease, prevention, early detection and disease course modification are possible. Diet plays a critical role in reducing T2DM risk. Therapeutic dietary approaches routinely recommend diets high in plant foods (i.e., vegetables, fruits, whole-grains). In addition to essential micronutrients and fiber, plant-based diets contain a wide-variety of polyphenols, specifically flavonoid compounds. Evidence suggests that flavonoids may confer specific benefits for T2DM risk reduction through pathways influencing glucose absorption and insulin sensitivity and/or secretion. The present review assesses the relationship between dietary flavonoids and diabetes risk reduction reviewing current epidemiology and clinical research. Collectively, the research indicates that certain flavonoids, explicitly anthocyanins and flavan-3-ols and foods rich in these compounds, may have an important role in dietary algorithms aimed to address diabetes risk factors and the development of T2DM.

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“…More than 5000 different flavonoids have been described, having a polyphenolic structure ( Fig. 1) [10].…”

Section: Flavonoids and Their Biological Activitymentioning

confidence: 99%

Plant Origin Phenolics as Prospective Antioxidants: State-of-Art for Application

Sahakyan¹,

Petrosyan²,

Batlutskaya³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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In the recent years there is a growing demand for plant origin antioxidants, due to their potential therapeutic value and low level of side effects. Among the plant origin substances, the metabolites with antioxidant activity are the widely used which are mainly belong to the phenolic group of compounds as well as carotenoids and vitamins. These natural antioxidants act via different mechanisms: they can decrease the level of oxidative damage in cells directly reacting with free radicals or indirectly-by inhibition the activity and expression of free radical generating enzymes or enhancing the activity or expression of intracellular antioxidant defense enzymes. The manuscript is focused on the main group of phenolics which can be used in pharmacological, food and other areas.

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An Overview of Global Flavonoid Intake and its Food Sources

Cited by 33 publications

References 59 publications

Red Wine Consumption and Cardiovascular Health

Red Wine Consumption and Cardiovascular Health

A Selective Role of Dietary Anthocyanins and Flavan-3-ols in Reducing the Risk of Type 2 Diabetes Mellitus: A Review of Recent Evidence

Plant Origin Phenolics as Prospective Antioxidants: State-of-Art for Application

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