Flavonoids: Diet and Health Relationships

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Abstract
Summary: Flavonoids and/or phenolic acids are the major components responsible for antioxidant capacity in fruits and vegetables. Recent research has shown that flavonoids are absorbed in humans, although the bioavailablity of these dietary components is not completely clear. Some epidemiological evidence demonstrates a reduced risk of cardio‐ and cerebrovascular diseases in subjects with a high fruit and vegetable (flavonoid) intake. Investigations performed in vitro or in vivo in experimental animals suggest that some of the flavonoids have chemopreventive effects against certain forms of cancers. Flavonoids are potentially beneficial to cardio‐ and cerebrovascular systems due to their antioxidant activity against low density lipoprotein (LDL) oxidation, inhibition of platelet aggregation, and protection against capillary fragility. Flavonoids showed anti‐inflammatory, antiarthritic, and antiallergic activities in vitro, and, thus, may have potential applications in preventing and treating other diseases.