News tagged with flavonoids
Green tea extract interferes with the formation of amyloid plaques in Alzheimer's disease
(Medical Xpress)—Researchers at the University of Michigan have found a new potential benefit of a molecule in green tea: preventing the misfolding of specific proteins in the brain.
Alzheimer's disease & dementia
Mar 05, 2013 |
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Fruit and veg flavanoids give cardioprotective effects
A study published in the journal of Biochemical Pharmacology suggests major flavonoid quercetin is beneficial in reducing the risk of cardiovascular disease (CVD).
Medical research
Jan 09, 2013 |
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Antioxidants in tea, fruit, veggies might fight prostate cancer: study
(HealthDay)—Prostate cancer patients who, before their diagnosis, routinely consumed hefty helpings of the flavonoid compounds found in plant-based foods and drinks may be at lower risk for the most aggressive ...
Cancer
Oct 17, 2012 |
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Chocolate: A sweet method for stroke prevention in men?
Eating a moderate amount of chocolate each week may be associated with a lower risk of stroke in men, according to a new study published in the August 29, 2012, online issue of Neurology.
Neuroscience
Aug 29, 2012 |
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Dark chocolate could prevent heart problems in high-risk people
Daily consumption of dark chocolate can reduce cardiovascular events, such as heart attacks and strokes, in people with metabolic syndrome (a cluster of factors that increases the risk of developing heart disease and diabetes), ...
Cardiology
May 31, 2012 |
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Flavonoid compound found in foods and supplements shown to prevent the formation of blood clots
A compound called rutin, commonly found in fruits and vegetables and sold over the counter as a dietary supplement, has been shown to inhibit the formation of blood clots in an animal model of thrombosis.
Medical research
May 08, 2012 |
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Eating more berries may reduce cognitive decline in the elderly
Blueberries and strawberries, which are high in flavonoids, appear to reduce cognitive decline in older adults according to a new study published today in Annals of Neurology, a journal of the American Neurological Associ ...
Neuroscience
Apr 26, 2012 |
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Eating flavonoids protects men against Parkinson's disease
Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease, according to new research by Harvard University and the University of East Anglia ...
Parkinson's & Movement disorders
Apr 04, 2012 |
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Cocoa may enhance skeletal muscle function
A small clinical trial led by researchers at UC San Diego School of Medicine and VA San Diego Healthcare System (VASDHS) found that patients with advanced heart failure and type 2 diabetes showed improved mitochondrial structure ...
Health
Mar 02, 2012 |
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Eating citrus fruit may lower women's stroke risk
A compound in citrus fruits may reduce your stroke risk, according to research reported in Stroke: Journal of the American Heart Association.
Cardiology
Feb 23, 2012 |
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Vegetables, fruits, grains reduce stroke risk in women
Swedish women who ate an antioxidant-rich diet had fewer strokes regardless of whether they had a previous history of cardiovascular disease, in a study reported in Stroke: Journal of the American Heart Association.
Health
Dec 01, 2011 |
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Dry onion skin has a use
More than 500,000 tonnes of onion waste are thrown away in the European Union each year. However, scientists say this could have a use as food ingredients. The brown skin and external layers are rich in fibre ...
Cancer
Jul 14, 2011 |
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Protein and calories can help lessen effects of severe traumatic brain injury
To help alleviate the effects of severe traumatic brain injury (TBI), the U.S. Department of Defense should ensure that all military personnel with this type of injury receive adequate protein and calories immediately after ...
Health
Apr 20, 2011 |
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Flavonoid
Flavonoids (or bioflavonoids) (from the Latin word flavus meaning yellow, their colour in nature), are a class of plant secondary metabolites.
Flavonoids were originally referred to as Vitamin P, likely due to the effect they had on the permeability of vascular capillaries, but this term is rarely used now.
According to the IUPAC nomenclature, they can be classified into:
The three flavonoid classes above are all ketone-containing compounds, and as such, are flavonoids and flavonols. This class was the first to be termed "bioflavonoids." The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds which are more specifically termed flavanoids, flavan-3-ols (or catechins).
For more information about Flavonoid, read the full article at
Wikipedia.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.
